Ingredients

4 medium cucumbers (4 cups) peeled, seeded and thinly sliced

1 teaspoon salt

1 cup sour cream

1 small clove garlic, minced

2 teaspoons dried dill weed

Preparation

  1. Place cucumbers in a colander; sprinkle with salt and toss to distribute salt evenly. Set aside to drain for at least 20 minutes to disgorge excess water. With hands, squeeze out remaining water.

  2. In medium bowl mix together sour cream, garlic and dill. Add cucumbers and stir to coat. Chill for at least 1 hour to allow flavors to develop and blend. Serve.