Salade de concombre à l’ancienne

Ingrédients

• 2 whole English Cucumbers
• 1 whole Sweet Onion
• 0.5 cup White Vinegar
• 2 tbsp Granulated Sugar
• 0.5 cup Sour Cream
• 0.25 cup Fresh Dill
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Apple Cider Vinegar
• 2 tbsp Water

Préparation

1. 1

   Slice and Salt the Vegetables: Using a sharp knife or mandoline, thinly slice the 2 whole English Cucumbers and 1 whole Sweet Onion into uniform rounds. The thinner the slices, the more they’ll absorb the dressing while maintaining that essential crunch. Transfer the sliced cucumbers and sweet onion to a colander set over a bowl. Sprinkle with the 1 tsp Salt and toss gently to distribute. Let them sit for 30 minutes—this step draws out excess water, preventing a watery salad.

2. 2

   Prepare the Tangy Dressing: In a medium bowl, whisk together the 0.5 cup White Vinegar, 2 tbsp Granulated Sugar, 2 tbsp Apple Cider Vinegar, and 2 tbsp Water until the sugar fully dissolves. The combination of vinegars creates a bright, layered tang that defines this classic salad. Add the 0.5 cup Sour Cream, 0.25 cup Fresh Dill, and 0.5 tsp Black Pepper to the bowl. Stir until smooth and well combined. The sour cream adds a creamy richness that balances the acidity, while the dill lends a fresh, herbaceous note.

3. 3

   Drain and Combine: After 30 minutes, rinse the cucumbers and onion under cold water to remove excess salt. Drain thoroughly and pat dry with a clean kitchen towel. This step is crucial—any remaining moisture will dilute the dressing and make the salad soggy. Transfer the drained vegetables to the bowl with the dressing. Gently fold everything together until evenly coated. The cucumbers should glisten with dressing but not swim in it.

4. 4

   Chill and Serve: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. This resting time lets the cucumbers and onion absorb the dressing while staying crisp. Give the salad a final stir before serving to redistribute the dressing. Each bite should deliver a refreshing crunch, creamy tang, and the bright pop of fresh dill. Serve chilled as a side dish or light lunch.