Description
A refreshing and creamy Polish Cucumber Salad featuring thinly sliced seedless English cucumbers marinated in a tangy sour cream and vinegar dressing with fresh dill. This easy, chilled salad is perfect as a light side dish and is best enjoyed the day it’s made for maximum crispness.
Ingredients
Salad
- 600 grams seedless English cucumbers (about 3 medium cucumbers)
- 1 1/2 teaspoons salt (plus another 1/4 teaspoon, if needed)
- 1/4 teaspoon freshly ground black pepper (plus more for garnish)
Dressing
- 3/4 cup sour cream
- 4 teaspoons apple cider vinegar or white vinegar (divided as 1 tablespoon + 1 teaspoon)
- 1 tablespoon fresh or frozen dill, finely chopped (plus more for garnish)
- 1/2 teaspoon sugar
Instructions
- Slice the cucumbers: Using a sharp knife or a mandolin, cut the seedless English cucumbers into super thin slices to ensure even marination and texture.
- Salt the cucumbers: Place the sliced cucumbers in a medium bowl and evenly coat them with 1 1/2 teaspoons of salt. This helps to draw out excess moisture.
- Chill the cucumbers: Cover the bowl and refrigerate for 1 hour, allowing the salt to further draw out liquid and soften the cucumbers slightly.
- Prepare the dressing: In a small bowl, combine 1/4 teaspoon freshly ground black pepper, sour cream, 1 tablespoon plus 1 teaspoon of vinegar, finely chopped dill, and sugar. Mix well and adjust vinegar or salt to taste.
- Drain and squeeze cucumbers: After 1 hour, remove cucumbers from the fridge and drain off the liquid. Then, use a clean tea towel to squeeze out any remaining moisture to prevent the salad from becoming watery.
- Combine cucumbers and dressing: Add the sour cream dressing to the cucumbers and stir until fully combined. Garnish with extra fresh dill and a sprinkle of freshly ground black pepper for aroma and presentation.
- Chill before serving: Although the salad is already cold, refrigerate for at least 20 minutes to let the flavors meld and the cucumbers marinade in the dressing. Stir again before serving. For best crispness when making ahead, store the cucumbers and dressing separately and combine shortly before serving.
Notes
- Using seedless English cucumbers prevents excess bitterness and watery texture.
- Adjust salt and vinegar in the dressing according to your taste preferences.
- For best texture, consume the salad the same day it's made.
- To keep the cucumbers crisp if preparing in advance, store cucumbers and dressing separately and mix them just before serving.
- Slicing cucumbers thinly with a mandolin ensures uniform texture and faster marination.
- Prep Time: 15 minutes
- Cook Time: 1 hour (chilling time)
- Category: Salad
- Method: No-Cook
- Cuisine: Polish