Deep South Cucumber Salad

Deep South Cucumber Salad
8 servings
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2 cucumbers
1 cup sour cream
1 1/2 teaspoons kosher salt
Black pepper
1 (or more) large sweet white onions, sliced
2 tablespoons vinegar

Peel and slice cucumbers very thin.  Arrange in layers in a large shallow dish; sprinkle each layer with salt and place a plate over dish.  Weight the plate down with something heavy.  I use a brick wrapped in foil.  Allow to stand at room temperature about 2 hours.  Squeeze liquid from cucumbers with hands; combine with all other ingredients and chill several hours - or days - before serving.

 

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