Cucumber salad with sour cream and dill

I am growing the most fantastic cucumbers this year. I bought the starts from the local nursery so I’m not sure what variety these are but I remember that they are a Japanese variety. They are at least a foot long and not too full of seeds. Really fantastic.  I did seed the one I used for the salad tonight as it was a bit overgrown but if I stay on top of them, the seeds are very fine and small.

• 1 to 1.5 pounds of cucumber, peeled, seeded, and thinly sliced
• 1/2 cup sour cream or yogurt
• 2 Tbs lemon juice, preferably freshly squeezed
• a pinch of cayenne pepper
• salt and pepper to taste
• 1/4 cup chopped fresh dill or parsley ( I used parsley but sprinkled some dried dill as well)

If your cucumbers are seedy, peel them slice them lengthwise and then scrape the seeds out.  Slice thinly.

Mix the sour cream, lemon juice, cayenne and salt and pepper.

Toss the sour cream dressing with the sliced cucumbers and chill for an hour or two or serve right away.

Other favorite cucumber recipes:

• Cucumbers with Sour Cream, Lemon Juice and Vinegar
• Cucumber Salad with Green Peppers and Onions
• Cucumber and Mango Salsa
• Grape and Cucumber Salsa