Seems like I did a fair bit of cooking somehow this weekend, although we were off to Santa Cruz one day and to the Scottish Games the other. I am growing cucumbers this year. Two plants seems to provide me with “just enough” but not too many cucumbers. The girls like them plain. I like them in a mildly sweet vinegar marinade or in this sour cream dressing. I think next time I’ll try it with yogurt rather than the sour cream. I’m partial to recipes that are a) easy to remember (note the 2 Tbs repetition) and b) I can pick some of the ingredients from my garden, in this case the cucumber, lemon, and dill.
Cucumbers in Sour Cream
- 2-3 cucumbers, peeled and sliced very thinly
- 1/2 cup sour cream
- 2 Tbs lemon juice
- 2 Tbs white vinegar
- 2 Tbs sugar
- 2 Tbs fresh dill, chopped
- 1/4 tsp salt
- Mix everything but the cucumbers together, then stir in the sliced cucumbers. Chill until serving.
I saw a few similar recipes. One added mint instead of dill. Since I’m growing mint as well, I think I’ll try that next time! Yet another variation used mayonnaise instead of sour cream, and added capers, parsley, and anchovy paste. I can do without the anchovy paste but love anything with capers so there’s another variation to try, although I think I’d rather eat the yogurt or sour cream than mayonnaise. Still, there’s obviously plenty of room to experiment if you’ve not got or don’t like something in the original recipe. The basic idea of cucumbers with vinegar, some cool dairy-like product, and various herbs is a winner.