What
you need,
1
large English cucumber, peeled, halved lengthwise, seeded and sliced thin
¼
cup of sweet white or red onion, thinly sliced
1
½ tbsp. cider vinegar
¼
cup sour cream
2
tbsp. minced fresh dill
¼
tsp. granulated sugar
Salt
and Pepper
Spread
the cucumber slices on a paper towel lined plate and refrigerate for 20
minutes.
Combine
the onion and the vinegar in a small bowl and let it sit for 20 minutes.
Whisk
the sour cream, dill, sugar and salt and pepper. Add in the cucumber and onion
mixture, toss to combine, season with salt and pepper to taste.
I
chilled mine in the fridge for 30 minutes before serving just to let the
flavors combine.
Jen of My Tiny Oven
