Sour Cucumbers

Marsha Gardner


My mom loved sour cream and she put it on everything. She made these cucumbers and then served them over hot, boiled red potatoes. Luscious. I like them as a side with lots of summer dishes. A great way to use cucumbers when they seem to be multiplying by the hour in your garden.

★★★★★ 1 vote


4 medium
cucumbers, peeled and sliced thin
1 Tbsp
kosher salt
ice and water
1/2 c
sour cream
1 medium
vidialia onion, cut in half and slice thin
freshly ground black pepper


1Slice cucumbers, I leave skin on when the cucumbers are young and tender, place in a bowl. Salt and cover with ice and water and allow to sit for several hours.
2Meanwhile place sour cream in a small colander lined with a coffee filter and allow excess water to drain from sour cream.
3Drain cucumbers and pat dry with paper towels. Add onion slices, drained sour cream and black pepper. Mix well and refrigerate for at least 1 hour.
4Chopped dill is a great addition to sour cucumbers.

About this Recipe

Course/Dish: Vegetables, Other Salads
Dietary Needs: Vegetarian