“Wonderful summer time salad but does not have to be so sweet to be so good. You do not have to marinate it overnight. Two hours is good.” - by Karen V.
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Bring vinegar, sugar, water, dill, and salt to a boil in a saucepan until sugar is dissolved. Pour mixture over cucumbers in a large bowl; toss to coat. Cover and refrigerate until chilled, about 2 hours.
- Drain and discard vinegar mixture and stir sour cream into cucumbers. Refrigerate until ready to serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 151 cal
- 8%
- Fat
- 4.2 g
- 6%
- Carbs
- 28.4 g
- 9%
Based on a 2,000 calorie diet
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