Ruth’s Creamy Dilled Cucumbers
Certain 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. It is a classic and one that deserves to stay top of mind as you plan your summer-time menus.
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.