Pennsylvania Dutch Cucumbers Recipe

Pennsylvania Dutch Cucumbers Recipe photo by Taste of Home

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"MY MOM'S SIDE of the family was German and Irish. Settling in Pennsylvania, they adopted some of the cooking and customs of the Pennsylvania Dutch. This is a Dutch dish Mom loved, and today it's my favorite garden salad...the blend of crisp cucumbers and homegrown tomatoes is wonderful!"

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Pennsylvania Dutch Cucumbers Recipe

Prep: 30 min. + chilling

Yield: 6 Servings

30 30

Ingredients

3 to 4 small cucumbers
1 teaspoon salt
1 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
Pinch sugar
Lettuce leaves, optional
Slice tomatoes, optional

Directions

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 Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 61 calories, 3 g fat (2 g saturated fat), 13 mg cholesterol, 406 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Pennsylvania Dutch Cucumbers in Reminisce Extra August 1993, p47