Ingredients

3-4 large cucumbers

½ cup sour cream

4 tablespoon of white vinegar

1 tablespoon of sugar

1/2 tablespoon salt

1/2 tablespoon pepper

Fresh dill

Directions

Peel cucumber and slice thin. Salt down generously and let it stand for few hours (1 to 3) in refrigerator. Drain off liquid few times by squeezing. In small bowl combine sour cream, vinegar and sugar and pour over drained cucumbers. Add salt, pepper, and fresh chopped dill to taste.

Refrigerate before serving.

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.