Aunt Gert's Sour Cream Cucumbers

Aunt Gert's Sour Cream Cucumbers

5 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    4 h 10 m
Recipe by  jan42055

“Creamy cucumber salad.”

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Adjust Servings

Original recipe yields 8 servings



  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 (5)

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Kathie Brundege

Kathie Brundege

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!



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



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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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



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Cool Cucumber Salad


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Roasted Cucumbers and Onions with Fresh Herbs