Marinated Cucumbers in Sour Cream

August 14, 2007


Soaking cucumbers and onions in salted ice water makes them crisp enough to pop. Then the oil and vinegar marinade pickles them slightly. I could eat the entire bowl, even before I add the sour cream! SAM

3 medium cucumbers, scored or peeled and thinly sliced
1 medium onion, thinly sliced with rings separated
Ice water
1 cup olive oil
1 cup cider vinegar
1 (8-ounce) carton sour cream
Freshly ground black pepper to taste
Sweet paprika

In a large salad bowl, alternate layers of cucumbers and onion, sprinkling each layer with salt. Cover with ice water and refrigerate for 2 to 3 hours. Drain the cucumbers and onion, rinse thoroughly under running water, drain again, and pat dry. Return to the bowl and cover with oil and vinegar. Refrigerate for 2 to 3 hours more. Drain the cucumbers and onions again. Return to the bowl and stir in the sour cream and pepper. Sprinkle with paprika.
Makes 8 servings.