A super popular and versatile cucumber salad you can have on the table in about 20 minutes (including 10 minutes of waiting for the cucumbers to sweat).
1english cucumberor 1½ slicing cucumber, about 400 grams
3tbspsour cream
1tspfresh lemon juice
½tspsea salt
2tbspdill, choppedfresh or frozen
pinchpowdered sugar
pinchpepper
Instructions
Prep the cucumber. Peel and thinly slice the cucumber.
Sweat. Place the slices in a large bowl, sprinkle with salt and toss, then cover for at least 10 minutes.
Drain the juices from the bowl.
Add the rest. Add sour cream, lemon juice, powdered sugar, dill, and pepper, and mix everything.
Taste. Add more salt, pepper, or lemon juice if needed.
Serve immediately.
Notes
Sweating the cucumbers for longer, like 30 to 40 minutes, helps release more liquid, making the salad less soggy if not served immediately.
Refrigerate the cucumbers if sweating for more than 10 to 15 minutes.
If using a large or old cucumber, cut it in half lengthwise and remove the seeds using a knife or a fork. The seeds on these tend to hold water, making your salad watery.
Add more sour cream if you like. The 3 tablespoons in this recipe are enough to cover the slices but not much more.
Taste before serving. That half a teaspoon of salt I recommend is enough to sweat the cucumbers, but you might need to add a pinch or two more to adjust the taste before serving.
Consider serving in separate bowls. The cucumbers continue sweating after you prepare the salad, and things might end up a bit watery if served on a single plate with everything else.