Awesome side dish for any summer meal.
The ratio is 4 cucumbers : 1 medium sweet onion. Secret is to slice very fine and then drain in a colander to get all the moisture out. The cukes you want to be ~6-8" in length and no bigger than 1-1/2" in diameter as to not have too many or too large of seeds in them. Make this 1 day ahead of time to let the flavors blend. I usually make this in a large tupperware and eat off it for several days.
- Wash and peel cucumbers.
-Layer in 2 cucumbers and then 1/2 of an onion.
-Sprinkle canning (can use regular salt too) over the layer. Probably 1/4-1/2tsp.
-Continue layering cukes/onions/salt....until done put a lid on the bowl.
-Let it sit 1/2 hour and stir.
-Keep it on the counter all day and stir it every time you walk by it. Let it sit at least 4 hours minimum, I've done it over night.
-Use a colander and drain all the water out and put the cukes back into the bowl.
-Add about 1/2-3/4 cup of sour cream per 4 cukes (again, a ratio). Start with less, add more if you want.
-Add a fair helping of chopped dill. I like a lot, so at least 1 to 1-1/2 TSB chopped per 4 cukes, probably more.
-Several turns of the black pepper mill.
-Let this sit in the fridge for at least 6 hours before serving, over night is better. Stir around every once in a while.
The better you drain the water off after salting, the tighter the mixture will be. I usually let it sit in the colander for 15 min or so just to get it as dry as possible. I like it thicker so it doesn't run all over your plate when used as a side.
MB
