Creamy Cucumber Salad with Dill

Ingredients

For the recipe

• 600 g English cucumbers, weighed after trimming, skin left on
• 1/2 teaspoon fine salt (3 g), for drawing moisture from the cucumbers
• 60 g red onion, peeled and very thinly sliced
• 200 g full-fat sour cream
• 20 g apple cider vinegar, about 1 tablespoon plus 1 teaspoon
• 8 g granulated sugar, about 2 teaspoons
• 10 g fresh dill, tough stems removed and fronds finely chopped
• 1/4 teaspoon ground black pepper (0.5 g)

Instructions

1. Wash and dry the cucumbers, trim the ends and weigh 600 g. Slice into rounds about 2–3 mm thick. A sharp knife works well; use the hand guard if using a mandoline.
2. Place the cucumber slices in a colander set over a bowl. Toss with the measured 3 g salt and leave for 20 minutes to release some water.
3. Meanwhile, thinly slice the red onion. For a milder onion flavor, soak it in a separate bowl of cold water for 5 minutes, then drain very thoroughly and pat dry.
4. In a large mixing bowl, whisk the sour cream, vinegar and sugar until the sugar is mostly dissolved and the dressing is smooth.
5. Stir the chopped dill and black pepper into the dressing. Keep it refrigerated while the cucumber finishes draining.
6. Discard the drained cucumber liquid. Spread the slices on a clean kitchen towel or paper towels and gently pat dry. Do not rinse them, which would add water back; do not squeeze hard enough to crush them.
7. Add the cucumber and dry onion to the dressing. Fold gently until every slice is lightly coated, scraping the dressing from the bottom of the bowl.
8. Cover and refrigerate for 20–30 minutes before serving. Stir once, then taste before adding more salt because some salting salt remains on the cucumber.
9. Divide into six side-dish portions. Serve chilled with a clean serving spoon; return any remaining salad to the refrigerator promptly.