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Cucumber Salad with Sour Cream and Dill
To create this creamy, crunchy dish, we looked to the Polish salad known as mizeria, which features cucumbers, sour cream, dill and sometimes red onion. Though it’s not traditional, we also added prepared horseradish for a spicy kick. Be sure to salt the cucumbers first and let them stand for 15 minutes, then squeeze them before dressing to remove excess moisture. This produces a crisp texture and a drier surface to which the dressing and seasonings can adhere. Cool and refreshing, this makes a great accompaniment to seared or roasted salmon or crisp-crusted chicken or pork cutlets.
4 to 6
Servings
45 minutes
15 minutes active
Ingredients
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2
English cucumbers, peeled, halved lengthwise and cut on the diagonal into ¼-inch slices
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Kosher salt and ground black pepper
Directions
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01In a large colander set over a large bowl, toss the cucumbers with 1 teaspoon salt. In a small bowl, stir together the onion, vinegar and ¼ teaspoon salt. Let both the cucumbers and the onion mixture stand for 15 minutes; occasionally toss the cucumbers to encourage the liquid to drain.
Reviews
January 6, 2026
A great side dish -- I've made this many times
I usually make a half recipe and use a shallot instead of onion. To me, the horseradish, in the amount listed, is not too strong at all.
February 11, 2024
Absolutely delicious 🤤
Light, refreshing and addictive. This is very delicious. I will be making this again. Loved the horseradish, followed the recommendation did not add too much. It came out perfect. The onions are delicious. Did not add more salt since the cucumbers, onions and horseradish did it for me. Best thing to do before adding salt, just taste it. Thank you milkstreet 🙏🏼
November 5, 2023
Great, though watch your horse radish!
I had extra hot horse radish and it was a little uncomfortable, tone it down a bit if you do, otherwise a great salad!
July 27, 2026
Do Ahead?
Could this salad be made several hours ahead of serving?
May 12, 2024
Hungarian
My family grew up with the Hungarian version of cukes and onions. A fork is used to score the cuke all around. My Grandma could slice the cukes and onions very thinly but I use a mandolin. Then cukes and onions lightly salted then put in a colander over a bowl. Then a plate on top with a weight. I use an old cast iron iron for the weight. A glass 4c measuring cup filled with water works too. Then put in fridge overnight. In the morning rinse the cukes and onions in the colander-let drain for about 5 minutes-place two large flour sack towels on top of each other and dump cukes and onions on the towels, roll each end tightly then spin. Put cukes and onions in a pretty bowl and pour sour cream dressing over. My recipe has some sugar in the dressing and sour cream mixed with mayo and dill.
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