About this recipe: The secret to this summery salad - use kitchen roll to dry the cucumbers really well.
Something else. I have made this before but I always soak my cucumbers and onions in salt water overnight until they are limp. The salt from the water doesn't add too much saltiness but I'd leave out the salt when mixing in the soured cream. Yes they must be very dry when mixing in the soured cream so draining them for a couple of hours after soaking is essential. The salad is very watery otherwise. I also have added a little dill when mixing in the soured cream. This seems like a lot of work but it's really not. Just some planning and a couple of minutes cutting and draining and then you let them sit in the refrigerator the rest of the time. Makes a very tasty elegant salad. This is still a DELICIOUS salad and I've been making it a lot lately because cucumbers are cheap and abundant. It's a good way to use up a lot of cucumbers. A few slices on a tossed salad just doesn't use up enough. Right now serving for serving, an all cucumber salad is cheaper than lettuce too. I have since tried a scant amount of thyme instead of the dill. This is good. I've tried the paprika but I won't again. It doesn't add much to the flavour and it gives it a pinkish colour I don't care for. I have however taken to mixing equal parts mayo and soured cream. - 24 Jul 2008
This is the same way my granny made these too! We chilled the cucumbers until they were ice cold and crisp. I do not remember the drying process but know they were drained really well. We used reg. soured cream. We also added dill to this too for added flavour. It's really refreshing on summer days. Thanks Jill! - 24 Jul 2008
I loved this recipe because it's the quintessential taste of summer for me. I use low fat soured cream and lots of white wine vinegar mixed in which gives it a good vinegary tang. Lots of black pepper makes it really yummy. I've been making a variation of this recipe since I was a little girl. - 24 Jul 2008