Ingredients
Scale
- 2 telegraph cucumbers (the long ones) or 4 Lebanese ones
- 1 teaspoon white sugar
- 1 tablespoon white vinegar
- ½ teaspoon salt
- 1 tablespoon minced fresh dill weed
- ½ cup sour cream or plain Greek yogurt
- Black pepper, to taste
Instructions
- Peel cucumbers (optional) and cut into very thin slices (if you have a mandoline, use the 0.2-inch setting).
- Whisk the dressing ingredients together, then toss with the cucumber slices.
- Leave the salad in the fridge overnight or for at least 4 hours, then serve chilled.