I'm certain good many of us grew up with some version of this refreshing salad with crisp cucumbers, onions or shallots for bite, and a creamy mayonnaise and sour cream dressing flecked with fresh dill. With roots in Germany and Northern Europe, it's a staple in the midwest and beyond. I'm sharing it because it is a classic -- and one that deserves to stay top of mind as you are planning your summer-time menus.
Creamy Dilled Cucumbers graced our family table -- oftentimes many times/week -- for as long as I can remember and likely longer. They would show up around the beginning of July and run into October when the overabundance of cucumbers outnumbered the uses for them! When the container of creamy dill cucumbers was growing low, my mom, Ruth, would simply slice another cucumber and toss it in with the remaining dressing -- nearly in the same manner one feeds a sourdough starter. In this case it was a young growing family. Kind of like the "never-ending salad".
The intent is to always showcase "original" recipes on The Savory Tart. And while I would love to claim this gentrified classic as "my own", given the number of variations found in research, the best I can do is credit my mother and grandmother, Ruth and Genevieve for what appear to be their own-able ratio of ingredients.
This is their version, and I'm going to be bold in stating that it is the "best" version for all of the very "best" reasons.❤️
Ruth's Creamy Dilled Cucumbers will be the perfect accompaniment to my Salmon and Asparagus en Papillote with Sauce Verte. Or serve it alongside Grilled Pork Tenderloin and Peaches with Peach and Mustard Glaze or Lemon and Herb Roasted Chicken.
Ingredients
- English cucumbers
- shallots (or red onion)
- Kosher salt
- mayonnaise
- sour cream
- fresh dill weed
- apple cider vinegar
- sugar
- Kosher salt
- fresh ground pepper
See recipe card for quantities.
Jump to RecipeInstructions
Put a large colander on a plate. Add the cucumbers and onions to the colander, sprinkle with 1 tablespoon salt.
Toss until the salt is evenly distributed. Let stand at room temperature for at least 1 hour and up to 2 hours.
In a medium bowl, combine the next 7 ingredients
Stir/whisk until combined.
Add the cucumbers and onion and combine
Refrigerate for at least an hour until ready to serve.
Hint: While not absolutely necessary, tossing the cucumbers with salt prior to prep draws out extra moisture making the cucumber's natural flavor more concentrated, the cucumbers crunchier -- and in this case, it also keeps the dressing from getting watered down.
Dried dill is perfectly fine to use in this recipe especially with the recommended time to reconstitute and meld flavors in the refrigerator. The standard rule of thumb when substituting dried herbs is a ratio of 3:1; for every 3 parts fresh herbs, substitute 1 part dried herbs.
Substitutions & Variations
- Shallots - Use diced red onion or yellow onion. (I like the color the shallots and red onion add)
- Sour Cream - Plain Greek yogurt or creme fraiche can be substituted for the sour cream
- Fresh Dill Weed - Substitute 1 tablespoon dried dill weed -- or to taste
- Diced Bell Peppers - Add a half cup of diced bell pepper to add some color and crunch
- Tomatoes - Short on cucumbers? Add a cup or two of halved cherry tomatoes
- Vegetarian and Gluten Free - a good option to serve if your guests have restricted diets
Equipment
- mandolin (optional)
- colander
Storage
These are best served the same day for optimal "crunch", but will last covered in the refrigerator for 3 to 4 days.
🍽️Recipe
Ruth’s Creamy Dilled Cucumbers
Ingredients
- 2 English cucumbers about 2 pounds, peeled and sliced thin
- ⅓ cup diced shallots or red onion
- Kosher salt
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup chopped dill weed
- 2 tablespoon apple cider vinegar
- 1 tablespoon sugar
- ½ teaspoon Kosher salt
- ¼ teaspoon fresh ground pepper
Instructions
- Place a large colander on a plate or wide rimmed bowl . Add the cucumbers and onions to the colander, sprinkle with 1 tablespoon salt and toss until the salt is evenly distributed. Let stand at room temperature for at least 1 hour and up to 2 hours.
- In a medium bowl, combine the next 7 ingredients until combined.
- Add the cucumbers and onion and combine. Refrigerate for at least an hour until ready to serve.
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