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Sour Cream Cucumbers
It’s been a tradition at our house to serve this dish 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. —Pamela Eaton, Monclova, Ohio
Ingredients
- 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
Directions
- 1. 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 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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