Monika does wonderful things with cucumbers when making salads. No two recipes are ever the same, she balances as she prepared and cannot provide specific amounts of ingredients. The following is one that she makes often enough to record specifics.

We prefer the English hot house variety of cucumber which has less moisture. Put into a bowl and salt (let stand 1/2 hour). Drain juice. Add juice of 1/2 lemon or tarragon vinegar. Add sour cream to taste. Add pinch of sugar, little salt and white pepper of which we use a lot. Add lots of dried dill weed. Optional: 1 small onion, chopped fine (we insist that this is necessary).

Mix all ingredients and chill. Serve on lettuce leaves or in individual serving dishes. We serve ours at room temperature for added taste.

ANOTHER VERSION WHICH HARVEY PREFERS IS:

1 lg. cucumber, sliced thin or julienned
1 lg. tomato, seeded and chopped
1 sm. onion, chopped fine
Big splash of Tarragon vinegar
Salt
White pepper, lots
Dried dill weed, lots

Put cucumber in a bowl, salt and let stand 1/2 hour; drain juice (discard). Mix all ingredients and serve at room temperature (it has more flavor than serving it ice cold).