3 to 4fresh garden cucumbers (small seeded varieties best)
2clovesgarlic, finely minced (adjust to taste more or less)
¼cupwhite wine vinegar
½ to 1teaspoonsweet paprika, to taste
¼cupsour cream
2tablespoonextra-virgin olive oil
fresh ground black pepper to taste
Instructions
Peel the cucumbers, cut in half crosswise so they are easier to hold in your hand, and score the outside of each cucumber by drawing a fork down the side, until all the outside is scored into ridges.
Slice cucumber into even, thin slices.
Put the sliced cucumbers into a bowl and sprinkle with table salt.
Use your clean hands to toss cucumbers together so they're all covered with salt, then let cucumbers sit and release their liquid for at least 15-20 minutes.
While cucumbers are sitting, make the dressing.
Finely chop 2 cloves of garlic.
Whisk together the minced garlic, vinegar, sweet paprika, sour cream, and oil.
I would start with 1/2 teaspoon of paprika and then taste to see if you want more (we did.)
Season the dressing with freshly ground black pepper to taste.
After cucumbers have been sitting for 15-20 minutes to release the liquid, put them into a colander and let the liquid drain off. Then put a small plate over the cucumbers in the colander and gently press down to squeeze off as much liquid as you can. (You can also put cucumbers inside a clean dish towel and gently squeeze to remove the liquid.)
Blot cucumbers dry with a paper towel.
Put cucumbers back into the bowl (which you have dried out with a paper towel).
Add the dressing mixture and gently combine.
This salad is best when it sits for about 30 minutes before serving to let the flavors combine.
Serve with additional sour cream and paprika to add to the salad at the table if desired.
This salad will keep overnight in the fridge, and may even be better the second day.
Notes
Use about 2 teaspoons of salt to draw water out of the cucumbers. Most of that salt gets rinsed off by the water. Any mild vinegar can be used, but don't use a sweet vinegar for this.