Creamy Cucumber Dill Salad
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Thin cucumber slices salted to draw out water. Sour cream dressing with apple cider vinegar, a touch of sugar, garlic, and fresh dill. Salt doses slightly altered for balance. Chill to let flavors marry. Substituting ranch seasoning for garlic powder twist. Total time shrunk slightly. Visual cues for moisture loss and dressing consistency emphasized. Experience-driven tips for texture and aroma. Common pitfalls like sogginess and blandness tackled with practical fixes.
Prep:
18 min
Cook:
0 min
Total:
18 min
Servings:
5 servings
#Southern
#Salad
#Cucumber
#Dill
#Chilled
Cucumbers lurking with too much water? Tossed in salt, they sweat like a slow dance under the kitchen light. That salty squeeze pulls out the watery punishment, leaving behind crisp, pliable bites, not mush. The dressing isn’t just sour cream thrown together; it’s a quick chemistry mix — vinegar for zip, sugar tempering the tang, ranch mix swapping in for garlic powder bringing a new whisper of flavor that I’ve fiddled with over many summers. Fresh dill chopped like tiny green sparks cuts through creaminess, adding brightness. Chill time is key here. Don’t skimp or you lose that freshness you want to crown the table. I’ve lost salads to sogginess; learned to watch for cucumber translucency and dressing cling — textures and smells tell all in the kitchen.
Ingredients
- 3 medium cucumbers peeled and thinly sliced
- 2 1/2 teaspoons kosher salt divided
- 3/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/4 teaspoon ranch seasoning mix in place of garlic powder
- 2 tablespoons finely chopped fresh dill
About the ingredients
Peeling the cucumbers is optional but helps with texture—skin can get bitter or waxy if not fresh. Kosher salt preferred for even drawing out moisture; table salt more potent, so reduce by a third if that’s all you have. Sour cream adds richness, but tangy Greek yogurt or crème fraîche are solid swaps if you want less fat or a zingier note. Vinegar choice matters: apple cider vinegar is milder than white, lending a gentle tartness—lemon juice can stand in but adjust sugar down to prevent overt sweetness. Ranch seasoning here replaces garlic powder for a nice herby undertone; try smoked paprika for a smoky twist. Fresh dill is a must; dried dill falls flat. If fresh herbs aren’t on hand, frozen work in a pinch but drain thoroughly.
Method
Drain Salty Cucumbers
- Peel and slice cucumbers paper-thin. Spread in a colander. Toss with 2 teaspoons kosher salt. Leave in sink. About 25 to 35 minutes here is the sweet spot. Look for cucumber slices to start getting limp and translucent. That means salt is yanking the water out. Too short, still watery. Too long, turning mushy. Give them a jostle halfway to separate slices and speed water removal.
Mix Up Dressing
- While those cucumbers sweat, combine sour cream with remaining 1/2 teaspoon salt, vinegar, sugar, ranch seasoning (sub for garlic powder here), and fresh dill. Whisk until smooth. Sugar should dissolve completely. Sharp vinegar aroma mingling with herb notes is your green light.
Combine and Chill
- Drain cucumbers well, shake or pat off excess moisture—important! Wet slices equal runny salad. Immediately toss with dressing in a large bowl. Dressing clings, coats every slice. Cover and refrigerate for at least 15 minutes. The chill firms the cucumbers and lets flavors meld—don’t skip. Before serving, give it a quick stir, sniff for fresh dill burst, and adjust salt if needed.
Serve Notes
- Watch for sogginess: too much water left means watery dressing. If this happens, dab with paper towels or salt extra, then re-dress. Want a twist? Swap dill for mint or tarragon—each vivid in aroma, brings a new edge. If sour cream is tight, Greek yogurt works but adds tang. No vinegar? Use lemon juice but cut sugar slightly for balance.
Cooking tips
Salt cucumbers first to coax out liquid; this keeps the final salad from turning soggy — watch the slices get limp and semi-translucent as a signal. Don’t rush - under-salting or under-draining equals watery mess. Toss halfway through draining to speed moisture removal. Dressing needs to be smooth, sugar dissolved one way to avoid grainy mouthfeel. Ranch mix swapped in for garlic brings complexity without harshness; experiment here — garlic can overpower in raw form. After draining cucumbers, drying is crucial. I pat them dry or shake hard to avoid a watery salad. Chilling after mixing thickens the sauce and lets flavors meld — patience pays off. Serve cold. If salad looks watery later, drain again or briefly salt and re-dress. A quick taste before serving ensures you catch flavor dips.
Chef's notes
- 💡 Slice cucumbers paper-thin, then salt heavily first. Salt's job is pulling out water, see slices limp, translucent. Too brief, watery bites; too long, mush. Check around 30 minutes and toss gently midway to speed liquid release. Pat dry or shake well after draining. Skipping drying risks runny salad; moisture kills texture.
- 💡 Dressing needs whisking till sugar dissolves—no grainy bits or harsh pockets. Vinegar aroma sharp, mingling herb scent from dill signals ready. Ranch seasoning swaps garlic powder, adding a milder note—experiment if you want smoky or spicy vibes instead. Salt last; balance carefully to avoid over-salting creamy base.
- 💡 Chill after tossing cucumbers with dressing; don’t skip fridge time. Cold firms slices, thickens sauce, lets flavors marry in quiet way. Give a quick sniff or stir before serving; dill aroma bursting means success. Without chilling, texture stays loose, salad watery, flavor dull.
- 💡 If mixture gets soggy later, drain again or pat dry and salt lightly before re-dressing. Watch cucumbers closely during drainage—soft but intact slices best. Substitute sour cream with Greek yogurt or crème fraîche for tang or lighter feel. Vinegar can be lemon juice but reduce sugar slightly; acidic balance shifts.
- 💡 Peeling cucumbers optional but helps texture—skin sometimes bitter or waxy, especially if cucumbers not super fresh. Kosher salt preferred for consistent moisture pull; if using table salt, use less by about a third. Fresh dill required; dried herb won’t hit same brightness. Frozen fresh herbs can work if drained thoroughly.
Common questions
How long to salt cucumbers?
Around 25-35 mins typical. Look for limp, translucent slices. Any less and water still trapped. More and mush starts. Toss halfway through for better drainage. Timing varies with slice thickness.
Can I use other herbs besides dill?
Mint, tarragon are options, vivid aromas. Changes flavor profile. Fresh herbs only. Dried won’t deliver intensity. Experiment but fresh dill pairs best with sour cream's creaminess.
What if salad turns watery?
Drain cucumbers longer or pat dry. Sometimes add more salt, toss, re-dress. Avoid too much leftover juice. Chilling helps firm sauce. If leftovers watery, drain, remix. Moisture kills texture fast.
How to store leftovers?
Airtight container in fridge. Use within 2 days for best bite. Cucumbers soften over time, excess liquid forms. If watery, drain before serving again. Stir well, chill again for texture recovery.
