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Pennsylvania Dutch Cucumbers

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 Dutch 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
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    6 servings


  • 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


  • Peel cucumbers; slice paper-thin into a bowl. Sprinkle with salt; cover and refrigerate for 3-4 hours.
  • 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.
  • Just before serving, add dressing to cucumbers; toss to coat. Arrange lettuce and tomatoes in a serving bowl if desired. 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.

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  • shereeder
    Aug 7, 2020

    These are the best creamed cucumbers. Been making them for many years. My mother always used fresh cream skimmed from the milk can, along with vinegar, salt, pepper and celery seed. I use Miracle Whip instead of cream now and they are perfect. To Mary who thought they were bland, your recipe is for the more sour taste. I've also had them that way, but prefer the sweetness of this recipe. To each our own.

  • KarenKeefe
    Jul 10, 2020

    Brings back memories of living in the Midwest. This salad is a summer delight!

  • Mary
    Jul 3, 2020

    This recipe is awful. It was so bland, there was no flavor whatsoever. I'll stick with my normal recipe which is oil, vinegar, sugar, and some seasonings.

  • Deborah
    Jul 2, 2020

    My grandmother made these for us. One change I make is to put the sliced cubes and onion rings in cold water with ice cubes for a couple of hours before adding the dressing. The ice water makes the veggies super crisp. Just drain well and blot before adding the dressing. I also use red wine vinegar for a little zing.

  • Darlene
    Jul 1, 2020

    No comment left

  • Joy
    Jul 1, 2020

    To PatsBox, directly under the picture there are several options. The last one is "print." That works well for me.

  • Shelley
    Jul 1, 2020

    My grandmother was from Hungary and she always salted paper thin cucumbers and the onion in a strainer set in a bigger bowl. Then a plate went on top of the cucumbers and onions with a heavy cast iron iron to weight it all down. In the fridge overnight-the next day she rinsed it all and let it set for awhile to drain. Then it was put in a flour sack cloth, roiled tightly lengthwise and spin it with the ends of the cloth. In a bowl, dressing mixed in then covered back in the fridge. The cucumbers and onions remain crisp with the sour cream, vinegar, sugar and dill WEED dressing. If the tomatoes were ripe she’d add wedged tomatoes right before serving. This is the only way to make it in my opinion. No gas bubbles ever form in the dressing.

  • Kathryn
    Jul 1, 2020

    This cucumber salad needs a clove of crushed garlic to make it perfect!

  • David
    Apr 26, 2020

    My grandmother and mother made this dish in the summer; they used sugar, vinegar, a bit of water, salt

  • PatsBox
    Apr 25, 2019

    Why can’t I print your recipes? It’s a pain in the neck to have to get out paper