- 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
"We LOVE it. I omitted the onion because we don't like raw onion. Sometimes I add a little dill weed to it. Since I am a diabetic and am eating a very low carb diet I used sweetener (Splenda) instead of sugar. It turned out great. So happy I found this recipe!"
"my grandmother used buttermilk instead of sour cream and just salt and pepper. i dont think she added sugar or vinegar. when she used sugar and vinegar, she didnt use the buttermilk. made two completely dishes that way. both were good."
"If you salt cucumber and onion mixture and refrigerated about an hour before mixing with sour cream , you will have a crispier version. I have never added sugar but will try next time I make. (Be sure to drain excess water from the mixture before adding sour cream)"
"These were really good, nice change from using mayo."
"Good recipe. I will make these again."
"First time for making. My Husband & I thought it was very good. Will make again."
"Put fresh dill in it too amazing"
"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"