For the Cucumbers:

  • 1 large cucumber, with or without seeds, trimmed and peeled.
  • 1/2 teaspoon fine salt, plus more to taste

For the Dressing:

  • 1/2 cup sour cream (You can substitute yogurt if you like)
  • 1 teaspoon granulated sugar
  • 2 teaspoons white vinegar, optional
  • 1 tablespoon finely chopped fresh dill, plus more for garnish.
  • Freshly ground black pepper, to taste



  • Get everything you need.
  • Cut the cucumber into thin slices.
  • Put the cucumber slices in a colander over a plate or the sink and sprinkle some salt on them.
  • Let the cucumbers sit for 30 minutes.
  • While you wait, make the dressing. In a small bowl, mix the sour cream, sugar, vinegar (if you want), and dill until smooth. (If you don’t want to wash more dishes, you can make the dressing in the same bowl you’ll serve the salad in.)
  • Put the dressing in the fridge until you’re ready to make the salad.
  • Dry the cucumbers with a paper towel, and throw away the salty water on the plate.
  • Put the cucumbers in a medium bowl and add the dressing. (Or, if you made the dressing in the serving bowl, just add the cucumbers to it.)
  • Mix the cucumbers and the dressing well.
  • Try the salad, and add more salt and pepper if you like.
  • Put the salad in the fridge until it’s very cold, about 1 hour.
  • Sprinkle some more dill on top before you serve it.


Photo by Jonathan Pielmayer on Unsplash