Fresh Cucumber Salad
3/4 cup buttermilk
1/2 cup mayonnaise
1 Tbs chopped dill
3 Tbs chopped parsley
2 Tbs chopped chives
2 Tbs sour cream
4 teaspoons white wine vinegar or lemon juice
1 medium garlic clove, finely chopped
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper
Add to Dressing:
1 small red onion, thinly sliced
2-3 larger pickling cucumbers, sliced
Whisk together all ingredients in a bowl.
Taste and season with additional salt and pepper if needed. Refrigerate until chilled and the flavors have blended, about 1 hour. Fold dressing into bowl of sliced cucumber and red onion. This should last up to 3 days in the refrigerator.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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