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
1 cup olive oil
1 cup cider vinegar
1 (8-ounce) carton sour cream
Freshly ground black pepper to taste
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.