Dill Cucumber Salad

Wonderful summer time salad but does not have to be so sweet to be so good. You do not have to marinate it overnight. Two hours is good.

Step: 1

Bring vinegar, sugar, water, dill, and salt to a boil in a saucepan until sugar is dissolved. Pour mixture over cucumbers in a large bowl; toss to coat. Cover and refrigerate until chilled, about 2 hours.

Step: 2

Drain and discard vinegar mixture and stir sour cream into cucumbers. Refrigerate until ready to serve.

Per Serving: 151 calories; protein 1.2g; carbohydrates 28.4g; fat 4.2g; cholesterol 8.4mg; sodium 1176.4mg.