I especially appreciate this recipe in summer when I have a bumper crop of cucumbers. Everyone likes this cool and crunchy side dish.—Kathryn Awe, International Falls, Minnesota
- 1 large cucumber, thinly sliced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons chopped fresh dill or 1 teaspoon dill weed
- 1/2 cup sour cream
- Place cucumber slices in a medium bowl; sprinkle with salt and pepper. Stir in dill and sour cream. Chill until ready to serve. Yield: 4 servings.
Originally published as Dilled Cucumbers in Country Woman May/June 1996, p37
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