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Creamy Dilled Cucumbers

Choose thin rather than fat cucumbers - lucky herb gardeners may have a dill bloom to place in the center.

Serves: 10 to 12.     Added By:

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Ingredients

Eight or more cucumbers, depending upon length
2 teaspoons salt
1 pint commercial sour cream
3 tablespoons dill seed
4 drops hot sauce
Fresh dill weed

Method

  1. Peel and slice them evenly and very thin. Layer sliced cucumbers in a bowl with crushed ice and sprinkles of the salt; cover tightly, and refrigerate at least three hours or overnight.
  2. When ready to assemble, drain cucumbers thoroughly, being sure that any bits of ice are removed. Mix sour cream with dill seed and hot sauce, and toss with cucumbers.
  3. Dish may be refrigerated in the serving bowl for up to six hours, although prompt serving ensures crisper cucumbers. At serving time, toss once more, and snip fresh dill weed over the top

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Creamy Dilled Cucumbers

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