Instructions
1. Slice the Cucumbers
Use a potato peeler to cut the cucumbers into very thin slices. As you reach the end of each cucumber, hold it steady with a fork to continue slicing safely.
2. Macerate the Cucumbers
Place the sliced cucumbers in a bowl. Sprinkle with celery salt and half of the sugar. Let them sit for 15–20 minutes so they release their juices.
3. Make the Creamy Dressing
In a large bowl, whisk together the sour cream, rice vinegar, remaining sugar, black pepper, Salad Supreme seasoning, dried dill, and dried parsley. Whisk until smooth and well blended.
4. Combine and Chill
Add the cucumbers and their juices to the sour cream dressing. Mix thoroughly to coat all the slices. You can serve it immediately, but for best flavor, chill for at least 4 hours.
5. Store and Serve
Store in the refrigerator and enjoy for up to 3 days. The flavor gets better as it rests!
Tips and Notes
Adjust to taste: Seasonings are customizable. Start light and add more to suit your preferences.
Salt caution: The salt intensifies over time, so go easy initially.
Texture tip: Thinner slices absorb flavor better and give a classic texture.
