Sour Cream Cucumbers

Diets

Vegetarian
Gluten free

Ingredients

Produce
- 4 Cucumbers, medium
- 1 Sweet onion, small

Baking & Spices
- 1 Pepper
- 1 tbsp Sugar

Oils & Vinegars
- 3 tbsp White vinegar

Dairy
- 1/2 cup Sour cream

Time
Prepare: 15M
Total: 15M

Found on tasteofhome.com

Description

It’s been a tradition at our house to serve this dish with the other Hungarian specialties my mom learned to make from the women at church. It’s especially good during the summer when the cucumbers are fresh-picked from the garden. —Pamela Eaton, Monclova, Ohio

Was excellent! Have one family member that does not usually like new dishes but blown out of his chair on this one.

We LOVE it. I omitted the onion because we dont like raw onion. Sometimes I add a little dill weed to it. Since I am a diabetic and am eating a very low carb diet I used sweetener (Splenda) instead of sugar. It turned out great. So happy I found this recipe!

my grandmother used buttermilk instead of sour cream and just salt and pepper. i dont think she added sugar or vinegar. when she used sugar and vinegar, she didnt use the buttermilk. made two completely dishes that way. both were good.

If you salt cucumber and onion mixture and refrigerated about an hour before mixing with sour cream , you will have a crispier version. I have never added sugar but will try next time I make. (Be sure to drain excess water from the mixture before adding sour cream)

These were really good, nice change from using mayo.

Good recipe. I will make these again.

First time for making. My Husband & I thought it was very good. Will make again.

Put fresh dill in it too amazing

did not like it. Have tasted better.

Yummy. Garden fresh cukes arent available here right now so I used the thin skinned hot house from the market. I soaked them in salt and ice water bath as suggested. Added just a pinch of dill. Big hit and not a bit leftover. Served with baby red taters and grilled lamb chops. 10 stars!

Ingredients

1/2 cup sour cream
3 tablespoons white vinegar
1 tablespoon sugar
Pepper to taste
4 medium cucumbers, peeled if desired and thinly sliced
1 small sweet onion, thinly sliced and separated into rings

Directions

Directions In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon. Yield: 8 servings. Cucumbers with Dill: Omit first four ingredients. Mix 3/4 cup white vinegar, 1/3 cup snipped fresh dill, 1/3 cup sugar and 3/4 teaspoon pepper. Stir in cucumbers. Originally published as Sour Cream Cucumbers in Taste of Home April/May 2007, p35 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

Prepare:
TotalTime:

tasteofhome.com

392 0 2017-08-05 06:48:07

Title:	Sour Cream Cucumbers
Descrition:	It’s been a tradition at our house to serve this dish with the other Hungarian specialties my mom learned to make from the women at church. It’s especially good during the summer when the cucumbers are fresh-picked from the garden. —Pamela Eaton, Monclova, Ohio

Sour Cream Cucumbers