Creamy dill cucumber salad from Cook's Illustrated Annual Edition 1997 by Cook's Illustrated Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on August 06, 2020

    The pre-salting really works to keep the cucumbers from making your dressing watery. The sour cream and dill flavor with the crunchy cucumbers is fantastic. I used 1 tablespoon kosher salt to salt the cucumbers and per the recipe did not rinse the salt off before adding the dressing. Even with no added salt in the dressing it was still a bit saltier than I like. Next time I would rinse the salt off a bit and pat the slices dry first. I used finely sliced green onions instead of red onions and they were wonderful. I also subbed dried dill for fresh dill but it was still delicious.

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