This Cucumber and Onion Salad is easy to make, inexpensive, and tastes tangy and delicious. It’s a fresh side dish, that’s perfect for holiday dinners, family meals, picnics, barbecues, or a potluck.
Place sliced onions and sliced cucumbers in layers alternately, salting each layer well. Cover with cold water and place in the refrigerator for 2 hours.
Remove the bowl of cucumbers and onions from the fridge, and place the cukes and onions in a colander; rinse with cold water running tap water. Drain well.
Marinate the cucumbers and onions again in equal parts (to cover) water, vinegar, and oil. I like to start with ½ cup of each of the water, vinegar, and oil , and see how much more I need. Cover the bowl, and refrigerate 1 hour.
Remove from the fridge, and rinse well again under cold running tap water. Drain well. Add ½ cup sour cream, and mix well. Check to see if you’d like more sour cream for a creamier salad. Place salad back in the fridge until ready to serve. Serve cold.
Notes
This salad can be made up to a 5 days ahead of time. As it sits in the fridge, the cucumbers will continue to release water, so the dressing will become thinner. I drain off any excess liquid and add more sour cream as desired. I actually like it better if it’s a day or two old.The nutrition analysis on this will be a rough calculation as the oil is drained off, and very little remains in the final dish.