- 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
- 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.
Reviews for Sour Cream Cucumbers
"did not like it. Have tasted better."
"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!"
"Loved it find that people who did not like it because it was bland did not read the recipe says season to taste"
"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!"
"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! : )"