Cucumbers in Sour Cream

Cucumbers in Sour Cream

65 Reviews 7 Pics
  • Prep

    10 m
  • Ready In

    4 h 10 m
TARAWVU
Recipe by  TARAWVU

“This is a yummy side dish that we always have on Thanksgiving but it's great in the summer as well. The mixture will be soupy; it's supposed to be that way.”

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Ingredients

Adjust Servings

Original recipe yields 3 cups

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Directions

  1. Place the cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.
  2. Whisk the sour cream, vinegar, sugar, and salt in a mixing bowl until the sugar has dissolved. Drain the cucumbers and squeeze out the excess water; add to the bowl and mix to coat with dressing.

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Reviews (65)

Rate This Recipe
Deege's Gram
78

Deege's Gram

This recipe has been in our family for over 40 yrs. But my goodness, whats with all of the sugar. This is not dessert. Less is more ! Also WAY TOO much sour cream , a goodly dollop will do. Also I always add garlic powder to give it the best flavor. Otherwise it is a great recipe. (from my precious Hungarian mother in law).

Jillian
61

Jillian

Delicious cucumber salad! I put a little salt in with the water so I didn't have to let this sit overnight. It works with or without dill (did half and half). The dressing is very good, the perfect mixture of sweet and tart.

Chris
42

Chris

Ding-Ding-Ding We have a winner! The cucumbers came out sooo crispy and the sweet tart dressing was just perfect. If you are a dill lover, this would be good to add as well. Now we know what to do with that bumper crop of cukes. Additional note: Serve Immediately!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 69 cal
  • 3%
  • Fat
  • 4 g
  • 6%
  • Carbs
  • 8.1 g
  • 3%
  • Protein
  • 0.9 g
  • 2%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

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