Sour Cream Cucumbers Recipe
Sour Cream Cucumbers Recipe photo by Taste of Home

Sour Cream Cucumbers Recipe

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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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings


  • 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

Nutritional Facts

3/4 cup: 62 calories, 3g fat (2g saturated fat), 10mg cholesterol, 5mg sodium, 7g carbohydrate (5g sugars, 2g fiber), 2g protein Diabetic Exchanges:1 vegetable, 1/2 fat


  1. 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.
Originally published as Sour Cream Cucumbers in Taste of Home April/May 2007, p35

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Reviewed Jul. 1, 2016

"did not like it. Have tasted better."

Reviewed Jun. 12, 2016

"Yummy. Garden fresh cukes aren't 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!"

Reviewed Jun. 11, 2016

"Loved it find that people who did not like it because it was bland did not read the recipe says season to taste"

Reviewed Jun. 10, 2016

"Soak sliced cucumbers in icy salt water about 4 hours, then add 1/4 c. saltwater to the dressing. Photo shows pepper - I also added that. Delicious!"

Reviewed Jun. 10, 2016

"I salt and press the cucumbers in a Japanese pickle press. This eliminates a lot of excess water and make the cucumbers crispy.

It makes huge difference in flavor and texture.
I use thinned Greek yogurt and add a little cumin or other herb or dill. Use a little chaat masala or garam masala for Indian raita. Good and cooling with spicy entrees. Great recipe! : )"

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