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Sour Cream Cucumbers

It’s been a tradition at our house to serve this cucumber onion salad 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. Cucumber salad with sour cream is the perfect summer dish. —Pamela Eaton, Monclova, Ohio
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8 servings


  • 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.

Test Kitchen Tips
  • Cucumbers with Dill: Omit first four ingredients. Mix 3/4 cup white vinegar, 1/3 cup snipped fresh dill, 1/3 cup sugar and 3/4 teaspoon pepper. Stir in cucumbers and onion.
  • Many grocery store cucumbers are coated with protective wax to prolong freshness. They should be peeled before eating. There’s no need to peel English cucumbers that are wrapped in plastic instead. Ditto for cukes from the farmers market or your own garden. Whether or not to peel these is a taste preference.
  • Check out 40 easy cucumber salads.
  • Nutrition 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, 1/2 fat.


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    Average Rating:
    • elegantefluteco
      Jul 2, 2020

      Absolutely my husband's favorite!

    • John
      Jul 1, 2020

      Great cucumber salad. I prefer to use English cucumbers

    • Valeria
      Jun 23, 2020

      I reviewed this salad earlier, right after making it and chilling it for 4 hours. It was good. I put the leftovers in the fridge and finished eating them tonight, 3 days later. I'm upping my rating to 5 stars! Wow! It was even better after 72 hours of refrigeration (and served with tomato slices).

    • fmmslkl
      Jun 16, 2020

      I think this must be an Ohio dish. I have been making this for years as did my mother and grandmother before me. The recipe just as it is is great. You can make with more dressing or as is, with sugar or without. It all depends on your taste. But it is great no matter if you make changes or not. Because I have been making it for years there is one suggestion that I have. Slice the cucumbers, salt them well, let them sit in the frig for a couple of hours then drain them before combining with the remaining ingredients. Great refreshing recipe.

    • Kay D
      Jun 14, 2020

      Was very disappointed in the ratio of cucumbers to the sour cream dressing. Had to double the dressing just to have most of the cucumbers covered. Didnt even use the 3 cucumbers.

    • Maryrose90
      May 26, 2020

      One of my husband's favorite recipes. He requested it again today.

    • sadiecb1
      May 22, 2020

      My husband is from Indiana and he said years ago he loved cucumbers. I made my Moms cucumbers and sour cream and I’m sure it’s why I made a big hit. We have this once a months.

    • Dan
      Dec 9, 2019

      Peel, slice and GENEROUSLY salt cucumbers. Place in a colander, top with paper towel and weight them for a few hours. Thoroughly rinse. They become very limp but VERY crispy.

    • kittiecorner
      Oct 14, 2019

      My father was full Hungarian and we always made cucumbers but never with sour cream. We always salted the peeled, thinly sliced cukes and onion, let them sit for at least an hour, then used our hands to wring them out several times. We just added cider vinegar and black pepper and stirred well. Very sour and delicious.

    • mcgrawfan81554
      Jun 30, 2019

      This is the way my mom taught me how to make, but she always sliced the cucumbers first, place in bowl and refrigerate to get as much water out as possible