pennsylvania dutch cucumbers

Name: Pennsylvania Dutch Cucumbers
Prep time: 4 h
Cuisine: American
Ingredients: 4 medium cucumbers; 1 teaspoon(s) salt; 1 medium onion, thinly sliced into rings; 1/2 cup(s) sour cream; 2 tablespoon(s) vinegar; 1 tablespoon(s) chopped fresh chives; 1/2 teaspoon(s) dried dill seed; 1/4 teaspoon(s) pepper; 1 pinch(es) sugar; - lettuce leaves optional; - sliced tomatoes, optional

(2 RATINGS)

141 Pinches 2 Photos

Zelda Hopkins

Webb City, MO

Updated on May 28, 2012

This recipe I recieved from a good friend of mine several years ago.I can eat cucumbers right out of the garden but when I started making them this way they were fantastic.Enjoy!!!!!!!!!!!!!! This picture comes from Taste of Home but a friend gave me the recipe.

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prep time 4 Hr

cook time

method No-Cook or Other

yield serves 6

Ingredients

4 medium cucumbers
1 teaspoon salt
1 medium onion, thinly sliced into rings
1/2 cup sour cream
2 tablespoons vinegar
1 tablespoon chopped fresh chives
1/2 teaspoon dried dill seed
1/4 teaspoon pepper
1 pinch sugar
- lettuce leaves optional
- sliced tomatoes, optional

How To Make pennsylvania dutch cucumbers

Step 1

Peel cucumbers; slice paper thin into a bowl. Sprinkle with salt; cover and refrigerate for 3-4 hours. Rinse and drain cucumbers. Pat gently to press out excess liquid. Combine cucumbers and onion in a bowl; set aside.

Step 2

In a small bowl, combine sour cream, vinegar, chives, dill seed, pepper and sugar. Just before serving, add dressing to cucumbers and toss. If desired, arrange lettuce and tomatoes in a serving bowl and spoon cucumbers into middle.
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