Cucumbers & Sour Cream

Phyllis Gesch


This is a side dish that is true to my Eastern European roots. I grew up eating this unique, but delicious cucumber dish as a side to a meal of veal & pork meatballs with mashed potatoes. My great grandmother brought it with her from Poland, and my grandmother continued her tradition, then my mother followed suit. I am forever grateful to these women for passing down their time and talent to help me find my own love of cooking, as well as the love for sharing it with others.


☆☆☆☆☆ 0 votes

20 Min


  • 2
    english cucumbers, peeled & sliced
  • 3 tsp
    sugar, divided
  • 1 tsp
  • 1 dash(es)
    black pepper
  • 2 1/2 Tbsp
  • 16 oz
    light sour cream

How to Make Cucumbers & Sour Cream


  1. Peel two English cucumbers, and slice thinly. Put in to a medium bowl. Sprinkle cucumber slices with 2 teaspoons of the sugar, the salt, the pepper (to your liking), and the vinegar.
  2. Let the cucumbers sit with the seasonings and vinegar for 10 minutes, stirring once or twice to be sure all slices are coated. After about 10 minutes, drain the cucumbers, reserving about 1 tablespoon of liquid behind in the bowl.
  3. Once drained, add all of the sour cream and stir gently.
  4. Once all cucumbers have been incorporated in to the sour cream, add your last teaspoon of sugar, and mix well. Taste your food -- it should be balanced between the vinegar, the sugar, and the salt, and should finish with a slightly sweet note.
  5. Cover and refrigerate for several hours, or overnight. I find these taste best when they have a full 24 hours to hang out in the fridge. Serve cold, and enjoy! These are truly delicious!

Printable Recipe Card

About Cucumbers & Sour Cream

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Eastern European
Other Tag: Quick & Easy

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