Real Recipes From Real Home Cooks ®

pennsylvania dutch cucumbers

(2 ratings)
Recipe by
Zelda Hopkins
Webb City, MO

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.

(2 ratings)
yield serving(s)
prep time 4 Hr
method No-Cook or Other

Ingredients For pennsylvania dutch cucumbers

  • 4 md
  • 1 tsp
  • 1 md
    onion, thinly sliced into rings
  • 1/2 c
    sour cream
  • 2 Tbsp
  • 1 Tbsp
    chopped fresh chives
  • 1/2 tsp
    dried dill seed
  • 1/4 tsp
  • 1 pinch
  • lettuce leaves optional
  • sliced tomatoes, optional

How To Make pennsylvania dutch cucumbers

  • 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.
  • 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.