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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 8 |
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As a teenager, I worked in a boat club where they served these delicious cucumbers. A sweet old lady named Annie would prepare this daily, and I have fond memories of her. The members of the club loved this dish so I know that you will too. (Preparation time is very fast, but the numbers below include the refrigeration time.) Ingredients:
2 cucumbers |
1 teaspoon salt |
1/2 teaspoon lemon juice |
5 green onions, tops only |
3/4 cup sour cream |
dill |
Directions:
1. Peel cucumbers, slice paper thin. (You can cut in half and remove seeds first if you wish, but Annie did not do it this way.).
2. Place in medium bowl and cover with water. Add 1 tsp salt.
3. Refrigerate overnight or for at least 4 hours.
4. Drain well in colander, do not rinse. Place in serving bowl.
5. Chop the green onions and add to cucumbers.
6. Add sour cream, lemon juice and dill. Stir to combine.
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