As the days start warming up and Lent is nearing it's end, such recipes are welcome additions to the Easter Table, picnics, and warm weather days. Because I am becoming very impatient for winter to end, I am starting to make such dishes off and on, to remind myself that summer is coming.
3 Cucumbers (I used 2 European Cucumbers instead this time)
2-4 tablespoons Sour Cream
1-2 Chives or 1/2 small Sweet Onion, diced finely
Salt, Pepper, Sugar and White or Apple Vinegar to taste
Peel cucumbers, if you like *. Depending on your family's preference, you might julienne, dice in 1/2" to 1" cubes, or slice thinly using a mandolin slicer.
In a dish, layer cucumbers with pinch of salt between layers. Allow to sit for 1/2 hour to an hour so that the salt can draw out the moisture from the cucumbers.
In a colander, rinse under cold water well, squeezing cucumbers to remove extra moisture (I don't squeeze them, but this is how "Buzia" did it).
In a bowl, combine the Sour Cream with the Pepper, Sugar, and Vinegar. Mix with Cucumbers.
Taste to see if any Salt is needed. Serve with bread and Chicken or Pork.
* If cucumbers tend to upset your stomach, peel and also remove seeds,as this works for some people.