Sour Cream Cucumbers
Total TimePrep: 15 min. + chilling
- 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
Nutrition Facts3/4 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.
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.
Jul 18, 2019
I have made this for years minus the sugar. Salt and drain those cucumbers before using. This is a nice refreshing dish. You can add dill or garlic or an herb of you choice and is still a simple but great recipe.
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
Jun 24, 2019
Since the cucumbers tend to "weep" and leave water in the bowl, it is best to slice the cukes and put them in a bowl and sprinkle lightly with sale. Let them sit for an hour or so to draw out the water then drain well before adding the sour cream, etc.
May 27, 2019
This was so easy and I loved being able to make it in Advance. My family really enjoyed this side dish at a recent family barbecue. I will be making this quite often with summer just around the corner!
Mar 15, 2019
Thought recipe was fantastic something different from the normal run of the mill so to speak, have passed on to many friends and have it often summer and winter.
Feb 26, 2019
This sounds good. I use red wine vinegar and eliminate the sugar.
Feb 6, 2019
I’ve been making cucumbers and sour cream for as long as I can remember, learning from my mom and grandma. I don’t ever measure, but this looks like what I use. I do as another reviewer mentioned: we eat the cucs and onions and then start over with the leftover dressing. I like to use red onions sometimes for the color. One reviewer said they left out the onion because they don’t like raw onion, but the dressing really mellows the onion. This is truly one of my favorite comfort foods all year long, but it’s even better with summer’s fresh out of the garden cucumbers.
Dec 8, 2018
Ok, lets put it straight why i gave 4 stars: I am Hungarian living in Budapest so i can tell you missed some steps from this recipe: 1. Salt the sliced cukes dlightly and put it aside. Wait 30mins and squeeze out all the moist just as your hands can bear it:) put the liquid aside now. 2. 1 spoon of vinegar -2 spoons of sugar (caster dissolves faster) -3 spoons of liquid is the main ratio but you can taste. Its the best if theres a little acidity but more sweet than salty (thats why you dont need more salt just whats in the liquid of the squeezed cucumber) 3. Put together the acidy liquid snd cucumber and let it rest in the fridge with a clive garlic crushed into the bowl 4. When serving then we put the sour cream on top of it and mix it in our own salad plates You can also try this liquid with tomatoes and shallots sliced to half rounds, but you will need some water since you dont have cucumber liquid to use. We eat these as a salad besides pörkölt (tew), paprikash, and of course wiener schnitzel:)
Nov 6, 2018
My gramdparents were from Hungary. My grandma, mother, I and my daughter all have made these as a holiday dinner staple. We don't use the sugar and vinegar, just sour cream. We salt the thinly sliced cukes and salt. Then they sit in the fridge in a bowl overnight. The next morning we squeeze as much of the water out that we can get (this can take several times to get them just right), add the sour cream, mix and top with Hungarian Parika. There isn't anyone except my Dutch husband, who doesn't like them, but my husband just doesn't eat cucumbers.