Instructions: CREME FRAICHE: Add buttermilk or sour cream to heavy cream. Mix and let sit at room temp. 6-8 hours. Cover and refrigerate at least 24 hours before using. SALAD: Wash and slice cucumbers 1/8-inch thick and let stand in a colander 30 minutes to drain. Rinse off salt and pat dry with paper towels.

Add vinegar to creme fraiche (go slowly, you need not use all the vinegar) and thin to desired consistency. Add salt and pepper and sugar. Mix into cucumbers and blend well. Add dill.

NOTE: Creme Fraiche will keep for
several weeks in the refrigerator.

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