Thinly sliced cucumbers in tangy cream is one of the easiest ways to use summer’s coolest vegetable. This cucumber and cream recipe is always a crowd-pleaser. Every time I make it, there are never leftovers. This recipe can be varied in many ways, and you can use any variety of cucumber: garden variety, English (also called hothouse), Japanese, pickling (sometimes called Kirby) or the small, Mediterranean style.
When it comes to seasonings in this recipe, I go heavy on the fresh dill. I like that hint of anise sweetness that dill has to offer along with its general herbaceous flavor. As an added kick, I sprinkle in a few drops of a hot red pepper sauce, such as Frank’s RedHot original.
In many food magazines and food blogs, there’s been much debate about how and where to store cucumbers. It turns out that the cool cucumber hates the cold. If you store them in the refrigerator, that’s not cool. Cucumbers, according to a University of California Davis report, are sensitive to cold, and storing them in the refrigerator means they won’t last as long. The report found that storing cucumbers below 50 degrees for a few days can cause chilling injuries, such as decay. If you do store them in the refrigerator, keep them in a warmer area in the refrigerator, like the shelf on the door. And when you do store at room temperature, keep them away from tomatoes, bananas and melons, which produce ethylene gas.
Serve this recipe as a side dish or spoon it directly over grilled salmon or chicken.
Cucumbers with Sour Cream and Dill
Makes: 7 (1/2-cup servings)
Preparation time: 15 minutes
Total time: 2 hours, 15 minutes (not all active time)
This recipe is a cool side dish to serve with grilled fish or chicken.
5 cups thinly sliced English or regular cucumbers
1/2 tsp. salt
1/2 cup reduced-fat sour cream
2 Tbsp. white vinegar
2 Tbsp. sugar
1/4 cup diced red onion
1 to 2 Tbsp. minced fresh dill
1/8 tsp. black pepper
A few drops favorite hot sauce
Peel the cucumbers, if you prefer. Place cucumber slices in a colander, sprinkle with salt and toss to coat. Let stand in the refrigerator for 1-2 hours, allowing cucumbers to release some moisture. Pat cucumbers dry with paper towel. In a large bowl, combine the sour cream, vinegar and sugar. Add sliced cucumbers to the sour cream dressing along with the onion, dill and black pepper. Stir gently to coat. Chill 1 hour before serving to allow flavors to blend.
Adapted from Shawna Broida, dietetic intern for Heart Smart, and tested by Susan M. Selasky for the Free Press Test Kitchen.
54 calories (33 percent from fat), 2 g fat (1 g saturated fat, 0 g trans fat), 7 g carbohydrates, 2 g protein, 148 mg sodium, 9 mg cholesterol, 30 mg calcium, 1 g fiber. Food exchanges: 1 vegetable, 1/2 fat.
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