With just three ingredients this is one of the easiest recipes and one of the first recipes I was allowed to make for dinner. Happy to help when Grandma would ask, I took the preparation of this recipe very seriously. It’s a dish that taught me the value of tasting my food while preparing it to make sure that each step was correct. There are a lot of ways to fancy this up, but I prefer it like this, simple and restrained yet refreshing on a hot summer day.
Serves Approximately 2-4
1 Pound Peeled & Thinly Sliced Cucumber
3 Tablespoons of Salt
3/4 Cup Sour Cream
Peel and thinly slice 1 pound of cucumbers. In a colander generously toss with about 3 tablespoons of salt. Nest the colander in a bowl (to catch any liquid that may drain), cover and refrigerate for a half to 1 hour.
Take the colander out of the bowl. Using the colander, under running water, rinse and squeeze the salt from the cucumbers. Taste, the cucumbers should be slightly crunchy, but not too firm with a slightly salty taste. Place in a bowl and stir in the sour cream. Taste again and add salt if needed. Cover and refrigerate before serving. See, so easy it’s done.