- 2 average sized cucumbers, preferably long and slender, sliced very thin with slicer
- 3 tablespoons sour cream
- 2 teaspoons sugar
- 1 teaspoon vinegar
Slice cucumbers thinly and salt thoroughly. Slices should be placed in a bowl deep enough to accommodate a saucer or small plate which is placed on top of the cucumbers as a weight. Refrigerate for 4 hours.
Before adding dressing, thoroughly drain liquid from the cucumbers. The salad is tastier if one drains as mulch liquid as possible out of the cucumbers.
Mix dressing ingredients. More sugar or vinegar may be added if desired. Pour dressing over cucumbers and mix. Sprinkle with pepper if desired and serve.