Sour Cream Cucumber Salad

There are several versions of this excellent salad. I like mine, best!

This recipe  requires extra time 

for marination

Sour Cream Cucumber Salad:

2 large long “English” (seedless) cucumbers, skin on

1 small white onion, finely minced

1/2 c.(125 mL) sour cream

1/4 c. (60 mL) mayonnaise

2 tsp. (10 mL) white wine vinegar

2 tsp. (10 mL) fresh lemon juice 

2 tsp. (10 mL) granulated sugar

1 tsp. (5 mL) dried dill weed

1 tsp. (5 mL) salt

1/4 tsp. (1.25 ml) coarsely ground black pepper

Thinly slice cucumber. Place one layer of cucumber slices into ceramic or glass pie plate. Sprinkle with salt. Repeat layering and salting until all cucumber slices have been used. Place cello wrap directly over cucumbers. Cover with a second, smaller pie pan, adding pie weights, marbles, or water to weight the pan down. Place in refrigerator for several hours. Remove weight and drain liquid from cucumbers, rinsing away excess salt with cold water. Drain well. 

Add remaining ingredients to small bowl, until thoroughly mixed. Pour mixture over chilled, drained cukes, combining gently. Cover and chill at least 1 hr., allowing flavors to blend. Just before serving, lightly toss again. Serves 4.