Lunch: Pennsylvania Dutch Cucumbers Recipe

Ingredients

3 to 4 small cucumbers
1 teaspoon salt
1 medium onion, thinly sliced into rings
1/2 cup sour cream
2 tablespoons white vinegar
1 tablespoon minced chives
1/2 teaspoon dill seed
1/4 teaspoon pepper
Pinch sugar
Lettuce leaves, optional
Slice tomatoes, optional

Instructions

Peel cucumbers; slice paper-thin into a bowl. Sprinkle with salt; cover and refrigerate for 3-4 hours.
Rinse and drain cucumbers. Pat gently to press out excess liquid. In a large bowl, combine cucumbers and onion; set aside. In a small bowl, combine sour cream, vinegar, chives, dill seed, pepper and sugar.
Just before serving, add dressing to cucumbers; toss to coat. Arrange lettuce and tomatoes in a serving bowl if desired. Top with cucumbers

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