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6 medium-sized cucumbers, peeled and very thinly sliced (about 4-1/2 cups)
About 8 hours before serving, place layer of cucumbers in casserole (e.g., 9"x13" pan or large mixing bowl). Generously sprinkle with salt.
Top with layer of onions. Generously sprinkle with salt.
Continue alternating layers (generously salting each layer) until all vegetables are used up. Cover with clear plastic wrap. Set aside.
Combine all remaining ingredients in large bowl. Mix well and refrigerate. Set aside for 5-6 hours.
Stand colander in bottom of sink. Pour in cucumbers and onions. Flush with cold water. Drain well (You want to remove all the salt).
Gently stir cucumbers and onions into sour cream mixture. Cover and refrigerate for at least 2 hours.
Store leftovers in refrigerator.
Poster's Notes:
Posted by Virginia Sauer (Sir Angus), Z'L
Nutritional Info Per Serving: N/A
6 medium-sized onions, peeled and thinly sliced (about 4-1/2 cups)
Salt
1-1/2 cups (12 ounces) sour cream
3 tablespoons vinegar
1-1/2 tablespoons (1 tablespoon plus 1-1/2 teaspoons) granulated sugar
When I shared this recipe before, someone said that his family has always added a little sweet pickle juice with the other ingredients, which he says is the secret ingredient which adds a special "something" which separates this from ordinary versions. (I'm going to try it that way next time.)