- 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
"My mom always made this! It was one of my favorite summer meals. We would eat it with a slice of fried ham and mashed potatoes. Yum!"
"It's ok, but missing something. Maybe salt or seasoned salt? Others mentioned dill, maybe that would work. I'll try again but will experiment with adding additional seasoning. Very refreshing on a hot day!"
"My Mom, a great cook, who grew up on a farm use to make this and her family was Scottish. Don't know where she got the recipe - maybe in Europe during WWII when she was a Captain in the CWAC. Interestingly, my late husband's family use to make this too and they were Hungarian immigrants. I like it just the way it is but I always make sure to add lots of freshly ground pepper. For those who call this bland, I think this is a great balance when many of the other meal items are spicy or have pronounced flavours. Given all the cooking I've done and the collection of cookbooks I have to refer to, as is, this is a very traditional Hungarian (European) recipe. Doesn't mean you can't tweak it or use it as a base."
"I use red wine vinegar and no sugar and everyone just loves this salad."
"Add some fresh dill (or dried dill)!"