Southern Cucumber Salad

I remember eating this salad as a kid in the summers, especially with my parents’ garden growing! It’s so good — the longer it sits, the better it tastes. The cucumbers sort of pickle in the sauce, the sour cream, vinegar, and sugar create this super umami flavor that’s refreshing and delicious. The dill is optional — I’m fairly certain I grew up eating it without the dill added, but it definitely adds another layer of flavor that our family loves. We eat this whole creamy cucumber salad in one sitting, so don’t be afraid to double the recipe!

Southern Cucumber Salad

15 minutes • serves 4

4 English cucumbers peeled & sliced (regular cucumbers are fine too)

1 cup of Leave It on The Counter Sour Cream

1 tsp salt

1 tsp sugar

2 tbs apple cider vinegar, red wine vinegar, or white vinegar (I used red wine vinegar)

1 tsp dried dill (optional)

1. Mix all the ingredients together except for the cucumbers, e until the sauce is smooth and all ingredients are incorporated.

2. Stir in the cucumbers and refrigerate for 30 minutes. The longer you refrigerate, the better it tastes.

3. Serve cold with your favorite sandwich or burger!