2 cucumbers ½ tsp. salt 2 ½ Tbs. cider vinegar 1 tsp. sugar 1 cup sour cream 1 small shallot, minced ½ tsp. celery seed 1 Tbs. chopped chives ¼ cup chopped fresh dill Salt and freshly ground black pepper
Peel the cucumbers (if desired). Cut into thin slices and place them in a large bowl. Sprinkle the cucumber with ½ tsp. salt, ½ Tbs. vinegar, and ¼ tsp. sugar. Gently toss. Let stand 30 minutes. Drain, gently pressing out liquid with the back of a spoon. Pat dry.
Meanwhile, place the sour cream in a medium bowl and whisk until light. Whisk in the shallot, the remaining 2 Tbs. vinegar, the remaining ¾ tsp. sugar, the celery seed, chives, and salt to taste.
Layer one third of the cucumber slices in the bottom of a small shallow serving dish. Spoon one third of the sour cream mixture over the top. Sprinkle with one third of the dill. Continue to layer until all ingredients are used up. Sprinkle the top with pepper to taste. Chill well. Serves 4. - Updated: November 30, 2007
