pat's Recipe

Aunt Eileens Cucumber Dill Salad

Category: SALADS

2 1/2 cups plain yogurt
4 English cucumbers, thin sliced
1 1/2 tablespoons kosher salt
2 1/2 cups sour cream
1 red onion, halved, slivered
2 tablespoons white wine vinegar
1/4 cup fresh dill, minced
1 teaspoon coarse ground black pepper

Directions

1 Spoon yogurt into a strainer lined with cheesecloth, arrange over a bowl and refrigerate for 2 to 4 hours to strain excess water.
2 Combine cucumbers and salt in a bowl and toss to blend; arrange in a colander over a bowl and refrigerate for 2 to 4 hours to strain excess water.
3 Combine drained yogurt, drained cucumbers, sour cream, red onion,white wine vinegar, dill and black pepper in a large bowl and toss to blend.
4 Cover and chill for several hours before serving.

12 servings.