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Aunt Gert's Sour Cream Cucumbers

Aunt Gert's Sour Cream Cucumbers

  • Prep

    10 m
  • Ready In

    4 h 10 m
jan42055

jan42055

Creamy cucumber salad.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 1181 mg
  • 47%

Based on a 2,000 calorie diet

Directions

  1. Layer 1/4 of the sliced cucumbers and 1/4 of the onion in a large bowl. Season with 1 teaspoon of salt. Repeat the layers 3 more times. Cover and allow to rest on the counter until the cucumbers and onion releases about 1 inch of liquid and are softened, 3 to 4 hours.
  2. Drain cucumbers and onion in a colander and thoroughly rinse to remove any remaining salt. Let the vegetables continue to drain in the colander for 30 minutes. Transfer the vegetables to a bowl, then stir in the sour cream. Cover and refrigerate until chilled, about 30 minutes.
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Reviews

Kathie Brundege
16

Kathie Brundege

6/4/2011

Your Aunt Gert and my Grandmother were genius! My Gram made these as long as I can remember as did my Mom and I have as well....I wait very impatiently for the garden to produce our cuke crop....sure I make them with store bought, but somehow they taste better with our own. I always use sweet Vidalia onions....I could eat the entire bowl...hmmmm, actually I think I do. You will love love love em!

Mary Duren
11

Mary Duren

6/7/2011

I add a little olive or pickle juice to the sour cream then stir that mixture into my thinkly sliced cukes. It's AWESOME!!

cjcull
8

cjcull

10/6/2011

I had a hard time rinsing the salt off, but overall very good. A nice change of pace from the sweet. Also there is another recipe on here that calls for 16 oz of sour cream, the 8 oz is perfect amount. I also like the onions, might do a batch of just onions in the future.

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