This crisp and tangy salad from our Test Kitchen hits the spot on warm afternoons and evenings. Sprinkling the cucumbers with salt and letting them sit draws out excess water so they stay nice and crisp.
This recipe came from a friend who ran his own inn in Germany. It's a very cool, light salad with an exhilarating taste that's delicious anytime of the year - especially when made with fresh-from-the-garden cucumbers and tomatoes.
-Julie Koren, Kennesaw, Georgia
Cucumbers are my very favorite garden vegetable, so I use this recipe often. I got it from a friend 8 years ago. I've heard this refreshing dish keeps very well in the refrigerator, but it goes so fast around our house, I've never found out for myself.
-Karen Ann Bland, Gove, Kansas
GETTING kids to eat their vegetables can be tricky business for many parents. Admits Karen Holt, “My kids are not vegetable eaters, so I’m constantly challenged to find recipes that appeal to their appetites.”
This Redding, California mother adds that Sour Cream Cucumbers are a tasty way to make a plentiful vegetable acceptable to her picky trio.
“Not only is this the only way my kids will eat cucumbers, but they actually request it!” Karen reports. “The recipe is simple and delicious.”
Karen found the recipe about 5 years ago and revised it by sweetening it up with a bit more sugar. Even though her kids won’t eat plain raw cucumbers, they still love this side dish.
“I don’t try to disguise the vegetables, just find ways to make them more palatable,” notes Karen. “Sour Cream Cucumbers is a big winner!”
We moved here about 3 years ago and we love our home in the country. We plant a garden each year, making sure there's always plenty of cucumbers. I must admit I never really cared for cukes until my mother-in-law prepared them this way. Now they're one of my favorite vegetables.