Pennsylvania Dutch Cucumbers - cooking recipe

Ingredients

3 to 4 small cucumbers
1 tsp. salt
1 medium onion, thinly sliced into rings
1/2 c. sour cream
2 Tbsp. vinegar
1 Tbsp. chopped fresh chives
1/2 tsp. dried dill seed
1/4 tsp. pepper
pinch of sugar
lettuce leaves (optional)
sliced tomatoes (optional)

Preparation

Peel cucumbers; slice paper thin into a bowl.
Sprinkle with salt; cover and refrigerate for 3 to 4 hours.
Rinse and drain cucumbers and onion in a large bowl; set aside.
In a small bowl, combine sour cream, vinegar, chives, dill seed, pepper and sugar. Just before serving, add dressing to cucumbers and toss.
If desired, arrange lettuce and tomatoes in a serving bowl and spoon cucumbers in the middle.
Yield:
6 servings.