Creamy German Cucumber Salad

We are in the middle of a heat wave here in Philly. Cucumbers are known for cooling the body down. Water is the best, but water isn't a food. All the ingredients used in this recipe are currently in season in my region. Unfortunately I got a late start to the growing season, and I do not have any cucumbers in my garden yet. Hopefully soon!

RECIPE

3 medium size field cucumbers

1 medium size sweet yellow onion

1/2 a cup of loosely packed, fresh dill

1 teaspoon of raw sugar

1 tablespoon on extra virgin olive oil

1 tablespoon of white wine vinegar

1/2 cup of sour cream

3 tablespoons of Dijon mustard

Salt

DIRECTIONS

Slice the cucumbers.

Peel the onion, cut in quarters, and slice.

Give the dill a good chop.

Add everything to a large mixing mixing bowl.

Season with salt.

Stir well.

Let marinate in the refrigerator for at least an hour, and enjoy!

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