Wednesday, September 9, 2009

Cool Summer Salad

Dill is the official plant of Poland.  We've used it on potatoes and cucumbers for as long as I can remember.  I love its fragrance and ferny leaves--which are also enjoyed in the garden by the caterpillar of the Black Swallowtail.  We grow plenty of dill so we don't mind sharing.  We have to wait until spring next year to see both of them in our garden again, but, thanks to supermarkets, we can have Polish Cucumbers and Sour Cream anytime we want!

                  Cucumbers and Sour Cream

3 cucumbers (2 pounds)                      
1 cup sour cream                                 
2 T. apple cider vinegar                        
1 T. chopped chives                             
1 T. chopped fresh dill                          
1 T. Salt                                               
Extra dill to sprinkle on top

Peel and slice cucumbers thinly into a large bowl.  Sprinkle salt liberally through the cucumbers.  Place in refrigerator for 1/2 hr. to allow the salt to draw water out of the cucumbers.  Take the bowl out of the refrigerator and drain off the saltwater.  Rinse.  Press the cucumbers to remove the excess water.  In a separate bowl combine sour cream with vinegar, chives, dill and a little pepper.  Mix into the cucumbers and allow to chill at least 1/2 hour.  If desired, sprinkle extra dill on top and serve.

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