Creamed Cucumbers and Onions

Jami McLamb


I always loved cucumbers and onions growing up and made them for my family. My daughter didn't like it as well, complaining it's too sour so I used a recipe from my aunt from the south that would sweeten it up. I can say I now make this version most of the time, it's so fresh and delicious in the summer when we use our own garden veggies but it's still good with store bought veggies too. Enjoy!


★★★★★ 1 vote

15 Min
No-Cook or Other


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  • 4
    cucumbers, peeled & sliced
  • 1-2
    onions, peeled & sliced
  • 1 c
  • 1 c
    sour cream
  • 3 Tbsp
    apple cider vinegar (more or less per your taste)
  • 1/2 c
    sugar (more or less per your taste)
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1 tsp
    dill weed
  • 1/2 c
    salt (will discard later)

How to Make Creamed Cucumbers and Onions


  1. Mix mayo, sour cream, vinegar, sugar, garlic, onion, & dill weed in a medium bowl.
  2. Peel and slice cucumbers and onions and put in a strainer. Pour salt over the cucumbers and mix until well coated. Allow to sit for 1/2 an hour or so. Rinse salt off and pat cucumbers dry with a paper towel. This process brings the moisture out of the cucumbers so the recipe stays creamy instead of liquidy.
  3. Stir cucumbers into mayo mixture and refrigerate for at least 2 hours. It will even taste better the next day just as the old fashioned cucumbers and onions would!

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