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.
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.
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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.
Jul 18, 2018
I love them!!!!!
Jun 18, 2018
One of my favorites from my Hungarian grandmother's cookbook. Cool and refreshing.
Jun 16, 2018
I have been making this for years, but I question the Hungarian origin.
Jun 7, 2018
Love this TV
Jun 5, 2018
What a delicious and cool side for summer time! The only change I made was to add some salt since I'm a salt-aholic.
May 22, 2018
I have made this recipe for so many years I don't even measure it anymore! My mom and grandmother made it for years before me. It is one of my favorite recipes! Mom used to put salt on the cucumbers and let the water out of them but I don't. I put the dressing on them just as they are. By the time they sit for awhile they release the water and the sauce is of a perfect consistency.
May 21, 2018
My mom has always made a version like this but she put salt on the cukes first and lets the water get out of them and then squeezes them to get all the water out and mixes sour cream and mayo and sliced thin onion w/them and salt/pepper, no vinegar/no sugar. They are great. Love them in the summer in w/fresh cukes.