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Cucumbers in Sour Cream

Cucumbers in Sour Cream

  • Prep

  • Ready In


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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


  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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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).


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.


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!