- 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
- 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.
Originally published as Pennsylvania Dutch Cucumbers in Reminisce Extra August 1993, p47
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Reviewed Mar. 24, 2011
"definately reminded me of my younger days when my grandmother made them for us Yum"