Cucumber Salad

recipe

Serves: 6

3 cups cucumbers (2 lbs), peeled, halved lengthwise, seeded and sliced 1/4″ thick
1 small red onion, sliced very thin
1 Tb salt
1 cup sour cream
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3 Tb cider vinegar
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1 tsp sugar
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1/4 cup minced fresh dill
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Toss cucumber and onion with salt om colander and set over large bowl or in sink. Weight cucumbers with gallon-sized zipper-lock bag filled with water; drain for 1 to 3 hours. Rinse and pat dry.

Whisk remaining ingredients together in medium bowl.
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Add cucumbers and onion; toss to coat. Serve chilled.
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