Keeping Cool (as a Cucumber)

Summer is winding down, particularly in the garden. The tomatoes are done, eggplants are still working on a few more, well, eggplants, but the cucumbers? We’re overrun! And there’s more coming, too. I’ve been trying to find ways to put them in and on everything. My friend Irene has suggested cold cucumber soup, which is about the only thing I haven’t done. One of my favourite ways with cucumbers is cucumber salad, a Scandinavian dish that is simple to make, and uses cucumbers. At least 2 at a time. My favourite cucumber recipe is cucumber sandwiches, but alas, doesn’t use a lot. Suffice it to say, cucumbers are on the menu everyday here, and will be for a while. I just brought another five in today. If I looked really hard, there’s probably more out there, which is a scary thought.

On to the salad. In true Scandinavian fashion, fresh dill here is the best for flavor.

Cucumber Salad:

2 cucumbers, scrubbed, ends removed

1 tsp table salt

½ cup sour cream, more if desired

1 tbl. fresh minced dill

Salt and pepper to taste

Additional dill for garnish

If you like the peel of the cucumber, by all means leave it on, otherwise, you can peel the cucumber. I prefer the peel on, as it gives crunch and colour. Slice your cucumbers very thinly, and place in a large bowl. Add the tablespoon of salt to the bowl and cover with cool water. Let sit for about an hour.

After the hour is up, drain the cucumbers and rinse to get the salt out. Squeeze them out gently to get rid of any excess water; otherwise they may become too watery. Mix in the sour cream, fresh dill, and salt & pepper, if using. Once well combined, refrigerate until serving time, at least an hour or two. If desired, you can sprinkle more fresh dill over the top, or place some decorative sprigs, if you like.