Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Cucumbers; scarred or peeled, sliced |
| ½ cup | Sour cream |
| 1 small | Onion; chopped |
| ¼ cup | Wine vinegar |
| 1 teaspoon | Dill weed |
| \N \N | Salt to taste |
Wash cucumbers, scar peel with tongs of fork or if desired, peel cucumbers.
Slice and place in bowl. Combine remainder ingredients and mix well. Stir sauce into cucumbers. Store in refrigerator until chilled (3 hours).
Recipe by: Iris Posted to EAT-L Digest by "Iris E. Dunaway" <hister@...> on Sep 3, 1997