A few weeks ago I featured a tomato and Vidalia onion pie that I discovered while at the Biltmore Estate in North Carolina. Well, this cucumber and onion salad is another great recipe that I was introduced to while there. It is a perfect way to use up end of the season cucumbers that you have growing in your garden.

If cucumbers aren’t a part of your garden’s harvest, select those at the supermarket or farmer’s market that are firm and deep green. Avoid any that are overly large or shriveled. Cucumbers will keep for several days in a refrigerator crisper.

Sometimes cucumbers have a bitter after taste. This is due to a naturally occurring compound called cucurbitin. All cucumber plants contain varying amounts. Sometimes this compound makes its way to the fruit.

It has been suggested that peeling your cucumbers from the blossom end toward the stem end, and stopping about an inch from the stem end, will eliminate some of the bitterness. This is because the cucurbitin is often concentrated in the skin, stem and light green layer under the skin of the cucumber. It is best to rinse your peeling knife after each slice so as not to spread the bitter taste.

This salad is extremely easy to prepare. It is a great addition to those end-of-the -summer cookouts!


  • 3 large cucumbers
  • 1 red onion
  • 1/3 cup dill
  • 1 cup sour cream
  • 1/3 cup white vinegar
  • salt and pepper to taste


  1. Peel and quarter the cucumbers and then cut them into half-inch cubes.
  2. Place the cucumber cubes in a large serving bowl and set aside.
  3. Julienne the red onion and toss the slices with the cucumbers. The recipe calls for 1 red onion, but the onion I used was pretty large so I only used half.
  4. Finely chop the dill and add it in with the cucumbers and onions.
  5. In a separate bowl whisk together the sour cream and vinegar and pour it over vegetables just prior to serving.
  6. Add salt and pepper to taste and it's ready to serve!