Salad: United States – Great Lakes United States – Cleveland Polish Cucumber Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

- 1 1/2 lb (680 g) thin-skinned cucumbers, thinly sliced (about 3 medium)
- 1/2 small red onion, thinly sliced (about 2 oz / 60 g)
- 3/4 cup (180 g) sour cream
- 2 tbsp (30 ml) distilled white vinegar
- 1 tsp (4 g) granulated sugar
- 2 tbsp (8 g) fresh dill, finely chopped
- 3/4 tsp (4 g) kosher salt, divided
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) milk or cold water (optional, to thin dressing)
- 1 tbsp (6 g) chopped fresh chives or green onion (optional, for garnish)

Instructions

Short Description:
A cool, creamy cucumber salad of thinly sliced cucumbers and onion dressed in sour cream, white vinegar, and plenty of fresh dill — a Cleveland take on Polish mizeria using locally grown cucumbers.

Regional Notes:
This Cleveland variation reflects the city's Polish-American culinary influence by using sour cream and dill rather than only oil or yogurt, and a splash of vinegar for tang. Thin, crisp local cucumbers and a short resting step to remove excess moisture keep the salad bright and firm compared with creamier, heavier versions.

1. Wash cucumbers and trim the ends. Using a sharp knife or mandoline, slice cucumbers very thin (about 1/8-inch / 3 mm). Place slices in a large bowl and add the thinly sliced red onion.
2. Sprinkle 1/2 tsp of the kosher salt over the cucumbers and onion, toss to combine, and let sit 15–20 minutes to draw out excess liquid.
3. Meanwhile whisk together sour cream, white vinegar, granulated sugar, remaining 1/4 tsp kosher salt, black pepper, chopped dill, and milk or water (if using) until smooth and slightly loose; taste and adjust balance of vinegar or sugar if desired.
4. After cucumbers have rested, drain off any liquid and gently press the cucumber slices in a colander or with paper towels to remove excess moisture. Return cucumbers and onion to the bowl.
5. Pour the sour cream dressing over the drained cucumbers and onion and toss gently until evenly coated.
6. Chill the salad at least 20–30 minutes to let flavors marry. Taste and adjust seasoning with more salt, dill, or a splash of vinegar if needed.
7. Serve cold, garnished with chopped chives or extra dill. Keep refrigerated and consume within 24–48 hours for best texture.