My mother-in-law Becky makes this side dish at our family gatherings since she knows it's one of my favorites. It's a cucumber salad but it's very different from my normal german version (click here for that recipe). It has a nice creaminess and tang that is a great balance with the freshness of the cucumbers.
Ingredients:
3-4 Cucumbers, sliced into circles, peel and seeds intact
1 T salt
1 cup sour cream
1 Tbsp. white wine vinegar
1 Tbsp. white wine
1/2 tsp. tabasco sauce
4 Tbsp. chives, finely diced
3 tsp. fresh dill, finely diced
1 tsp. pepper
Directions:
1. Slice cucumbers into 1/4 inch rounds. Lay out on a tea towel and salt. Allow to sit so the salt pulls out the extra moisture from the cucumbers. Use the towel to soak out any extra moisture.
2. Combine sour cream, vinegar, white wine, tabasco, chives, dill, and pepper. Stir until combined.
3. Add cucumber slices to a bowl and add sour cream mixture. Stir so the cucumber slices are evenly coated. Allow to sit in the fridge for 2 hours, better over night, for the flavors to meld. Serve cold.
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