Dutch Cucumbers

3		small cucumbers
1  teaspoon		salt
1  cup		medium onion, thinly sliced into rings
1/2  cup		sour cream
2  tablespoons		white vinegar
1  tablespoon		minced chives
1/2  teaspoon		dill seed
1/4  teaspoon		pepper
1  pinch		sugar
4		Lettuce leaves, optionals
3  slices		Tomato slices, optional

Tip: Click on the ingredient links to learn the nutritional information for all the Dutch Cucumbers ingredients. The serving size for any ingredient in Dutch Cucumbers may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Peel cucumbers; slice paper-thin into a bowl. Sprinkle with salt; cover and refrigerate for 3-4 hours.
Rinse and drain cucumbers. Pat gently to press out excess liquid. In a large bowl, combine cucumbers and onion; set aside. In a small bowl, combine sour cream, vinegar, chives, dill seed, pepper and sugar.
Just before serving, add dressing to cucumbers; toss to coat. Arrange lettuce and tomatoes in a serving bowl if desired. Top with cucumbers.