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

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4.5 78 81
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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

Ingredients

  • 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, 0 fat.

Directions

  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


Reviews for Sour Cream Cucumbers

AVERAGE RATING
(81)
RATING DISTRIBUTION
5 Star
 (50)
4 Star
 (17)
3 Star
 (9)
2 Star
 (2)
1 Star
 (3)
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MY REVIEW
basketcaz 253142
Reviewed Aug. 25, 2016

"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 REVIEW
skbell45 252422
Reviewed Aug. 10, 2016

"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."

MY REVIEW
Smokeyboo 252095
Reviewed Aug. 1, 2016

"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)"

MY REVIEW
jsavage17 251891
Reviewed Jul. 26, 2016

"These were really good, nice change from using mayo."

MY REVIEW
Loiscooks 250417
Reviewed Jul. 13, 2016

"Good recipe. I will make these again."

MY REVIEW
sunnyskys 250242
Reviewed Jul. 9, 2016

"First time for making. My Husband & I thought it was very good. Will make again."

MY REVIEW
CookingTapper 250038
Reviewed Jul. 3, 2016

"Put fresh dill in it too amazing"

MY REVIEW
113ginger 249975
Reviewed Jul. 1, 2016

"did not like it. Have tasted better."

MY REVIEW
KookieB 249337
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!"

MY REVIEW
rambocat99 249302
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"

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