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Pennsylvania Dutch Cucumbers

Total Time

Prep: 30 min. + chilling

Makes

6 servings

My mom's side of the family was German and Irish. Settling in Pennsylvania, they adopted some of the cooking and customs of the Pennsylvania Dutch. This is a dish Mom loved, and today it's my favorite garden salad. It tastes delicious alongside a plate of homegrown tomatoes. —Shirley Joan Helfenbein, Lapeer, Michigan

Ingredients

  • 3 to 4 small cucumbers
  • 1 teaspoon salt
  • 1 medium onion, thinly sliced into rings
  • 1/2 cup sour cream
  • 2 tablespoons white vinegar
  • 1 tablespoon minced chives
  • 1/2 teaspoon dill seed
  • 1/4 teaspoon pepper
  • Pinch sugar
  • Lettuce leaves, optional
  • Tomato slices, optional

Directions

  1. Peel cucumbers; slice paper-thin into a bowl. Sprinkle with salt; cover and refrigerate for 3-4 hours.
  2. Rinse and drain cucumbers. Pat gently to press out excess liquid. In a large bowl, combine cucumbers and onion; set aside. In a small bowl, combine sour cream, vinegar, chives, dill seed, pepper and sugar.
  3. Just before serving, add dressing to cucumbers; toss to coat. If desired, arrange lettuce and tomatoes in a serving bowl and top with cucumbers.

Nutrition Facts

1 cup: 61 calories, 3g fat (2g saturated fat), 13mg cholesterol, 406mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 2g protein.