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This creamy cucumber side takes me right back to slow summer hangouts with the family. It's cool, crunchy, tangy, and always in demand. That herby dill with the creamy sauce just makes everyone grab another helping at cookouts or at the park.
The first batch I whipped up—just like Grandma showed me—people scarfed down before I snagged some for myself. Now, my crew begs for this every summer.
Tasty Ingredients
- Garlic powder: gives a mellow, savory background and blends in smoothly with every bite
- Salt: ups all the flavor, sprinkle in some kosher if you have it for even mixing
- Granulated sugar: balances out all that tang, just use a little, make sure it’s the fine white kind
- Fresh dill: brings that classic nose-tingling freshness, grab plump, bright sprigs
- White vinegar: adds zing and sharpens all the other flavors, plain white does the job
- Sour cream: coats it all in cool, creamy goodness, go with full fat for a little luxury
- Red onion: sliced as thin as you can for pretty color and a gentle pop, choose onions that feel firm
- Cucumbers: slice super thin, look for ones that feel crisp and look spotless for the best crunch
Simple Steps
- Garnish and Serve:
- Throw on chopped dill right before munching and, if you want, grind a bit of black pepper on top. Dish it out right away for max crunch, or cover and chill to boost the flavors even more.
- Combine Ingredients:
- Drop your sliced onions and cucumbers into the bowl. Toss gently with your hands or tongs so every piece gets a creamy coat.
- Mix the Dressing:
- Stir together sour cream, vinegar, salt, sugar, garlic powder, and dill in a medium bowl. Whip it until everything’s smooth and well blended.
- Slice the Vegetables:
- Grab a sharp knife or mandoline to get your onion and cucumber into thin slices. Blot cucumber slices with paper towels so extra liquid doesn’t water things down.
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Fresh Storage Ideas
Making it ahead? Slice your veggies and stash them in a sealed container in the fridge. Whip up the dressing separately and keep it chill until you’re set to mix. Any leftovers hold up in the fridge for about three days, but give it a quick stir before eating since the sauce may separate a bit.
Swap Suggestions
If you want to lighten things up use Greek yogurt instead of sour cream for a similar creamy bite. No fresh dill? Dried works but use less because it's stronger. Sweet white onions can step in for the red ones for a gentler kick.
Ways to Eat It
Pair with grilled fish or chicken for something tasty, or pack it in the cooler for a cookout in the park. It jazzes up heavy plates and makes a killer topping for sandwiches, too.
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Tradition Tidbits
You’ll find creamy cucumber salads all over summertime tables in Germany, Poland, and a lot of Europe. People there grow loads of cucumbers and dill as soon as the hot weather hits. Every family has their own little way to tweak the tangy sauce for their crew.
Dill might be my favorite part—my niece tossed some in and was beaming the whole time folks were going wild about that fresh flavor.
Common Recipe Questions
- → How can I keep cucumber salad from turning watery?
Once you've sliced the cucumbers, blot them with paper towels to soak up extra liquid. This keeps the dressing nice and thick.
- → Is it okay to prep cucumber salad in advance?
For sure, it actually gets tastier if you toss it together at least an hour early so the flavors mellow and everything gets cold.
- → What's the best kind of cucumber for this?
Persian and English cucumbers are great picks since they're softer and nearly seedless, but honestly, any kind works fine.
- → How long will cucumber salad stay fresh in the fridge?
Pop it in a tightly sealed container and you’ve got up to 3 days. Just give it a gentle stir before serving leftovers.
- → Is there something else I can use instead of sour cream?
Plain Greek yogurt swaps in perfectly and brings a fresh tang to keep it creamy.
- → Could I mix in other herbs?
Totally—dill’s the go-to, but parsley or chives are awesome ways to add color and a different flavor punch.