On hot summer days, serve these thinly sliced cucumbers as a cool side dish with grilled salmon.
2 English (seedless) cucumbers, not peeled, thinly sliced 2 teaspoons salt 1â„2 cup sour cream 2 tablespoons chopped fresh dill 2 teaspoons chopped fresh mint 1 teaspoon distilled white vinegar 1â„8 teaspoon ground black pepper Makes 6 accompaniment servings. Prep: 15 minutes plus standing and chilling
- In colander set over large bowl, toss cucumbers and salt; let stand 30 minutes at room temperature to drain. Discard liquid in bowl. Pat cucumbers dry with paper towels.
- In same clean bowl, combine sour cream, dill, mint, vinegar, and pepper. Add cucumbers, stirring to coat. Cover and refrigerate at least 1 hour to blend flavors or up to 4 hours.