Ingredients for Annie's Creamy Cucumbers
- 4 large cucumbers
- 1 teaspoon salt
- 2 tablespoons fresh lemon juice
- 2 green onions, finely chopped
- 1 cup sour cream
- 2 tablespoons fresh dill, chopped
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How to Make Annie's Creamy Cucumbers
- Peel 4 large cucumbers and slice them paper-thin using a mandoline slicer or sharp knife.
- Place the sliced cucumbers in a medium bowl and cover completely with cold water.
- Add 1 teaspoon of salt to the bowl.
- Refrigerate for at least 4 hours, or preferably overnight, to draw out excess moisture.
- Drain the cucumbers thoroughly in a colander. Do not rinse.
- Transfer the cucumbers to a serving bowl.
- Finely chop 2 green onions (both white and green parts) and add them to the cucumbers.
- Add 1 cup of sour cream, 2 tablespoons of fresh lemon juice, and 2 tablespoons of fresh dill to the bowl.
- Gently stir to combine all ingredients. Taste and adjust seasoning as needed (add more lemon juice for tanginess or salt for extra savoriness).
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
11g
Fat
16g
Carbs
1g
