My grandma used to make this almost every day. We never tired of it. I think her secret was in using ultra-fresh ingredients. She had a marvelous vegetable garden, and once you’ve had produce that’s been picked only moments before it’s been served, you are forever changed. I credit this with giving me a sense of what is and isn’t good produce. It trained my body to know.
Splurge and make this with organic cucumbers. It’s completely worth it. Organic dairy makes a huge difference, too.
GRANDMA’S CUCUMBER SALAD
1/2 cup sour cream or plain yogurt
1 tablespoon white vinegar
1 teaspoon sugar
1/4 teaspoon dillweed
1/4 teaspoon salt
1 large cucumber sliced. Up to you whether it’s peeled or not.
1 small onion, thinly sliced and separated into rings, or about 2 tablespoons of green onion, sliced thin.
Gently mix all the ingredients but the cucumber and onion. Pour over the cucumber and onion. Refrigerate 20 minutes before serving. Stores in fridge for about a day.