People who claim they dislike persimmon pudding actually adore this version of the dish, which is made according to an old-fashioned recipe. It is more moist and has a consistency more akin to pumpkin pie filling. Whipping cream on top or milk poured over it both taste great.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 large cucumbers, peeled and cubed
- 2 cups sour cream
- 4 sprigs fresh mint, chopped
- 3 cloves garlic, peeled and minced
- ¼ cup lemon juice
- ¼ cup olive oil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Place cucumbers in a large salad bowl, and set aside.
- In a small bowl, whisk together the sour cream, mint, garlic, lemon juice, olive oil, salt, and pepper until well blended. Pour over the cucumbers, and mix until well coated.
Nutrition Facts
| Calories | 260 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 11 g |
| Sodium | 140 mg |
| Sugars | 0 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe worked great as a side to kefta kabobs. I did increase the fresh mint, but followed the rest of the recipe to the letter. My cucumbers were pretty big as well.
This was fine, but nothing special. Definately lay back on the sour cream and reduce it to 1 cup. Might be good with some pine nuts.
Followed the recipe exactly, but used dried mint . It was good, but not outstanding. Perhaps the fresh mint would have made a difference. Very quick and easy
I made this recipe using yogurt in place of the sourcream and also added some fresh dill to it; the yogurt was healthier and I also needed to use them both up. The mint was from my garden so I felt good about that (not a green thumb normally). We used the dressing on the side as a dip for the cucumbers. Healthy 🙂
I’m not rating this because I have not tried it yet, but some of the reviews were awful. Peoples tastes are different, you either like it or you don’t. No sense telling others not to try a recipe because they may love it. Tom J
I was excited to try this new recipe b/c I love cucumber salads, but I did not care for this! Maybe it was the lemon juice, not sure but it was bitter and just not good.
I can’t bring myself to rate a recipe badly. I think it takes a lot of guts to post one for thousands of strangers to judge. Having said that, as written, this didn’t work for me. Obviously, one cup of sour cream per cuke is over the top & I added it a spoonful at a time until everything was just lightly coated. I liked the addition of mint, that was a nice touch but after tasting, I also added fresh dill & cracked black pepper. Not bad, just not something I’ll make again. Thanks for letting me try it, though:o)
I’ve made this many times—it is very healthy, has a clean taste. I agree with most that the dressing amount is more than double what you need, so I half the quantities of all the dressing ingredients, otherwise it would be garlicky and sour. Don’t remove the olive oil- it needs body. I like that the recipe is versatile—sour cream or yogurt, mint or dill. I love garlic, but I use only a small clove in this recipe, because it really amplifies as it sits.
This was a hit the first night and “even better” the next day. The seasoning level was subdued, but right for a salad with cucumbers in it (want to taste the salad and not just the seasoning). This will be added to our regular family rotation – for each of the four families gathered for our Labor Day festivities!
This was hard for me to rate – because like most of the other reviewers, I made some major changes. I only used one cup of low fat sour cream (next time I think I will reduce to 2/3 cup). I also used dill instead of mint and increased the pepper to 1/4 tsp. With these changes, it was good, but not amazing.
Yummy! I used a bit less sour cream as recommended everywhere in the ratings. I skipped the lemon juice and added probably a good teaspoon of ground dill. Added some tomato and vidalia onion and as recommended elsewhere added about a teaspoon of sugar.
This was okay, but certainly not outstanding. I should have read the previous reviews, because I would have known to at LEAST cut the sour cream in half. Also, I agree it was bland. I couldn’t figure out what it was missing. Something….
This recipe sounded SO good, but there wasn’t enough flavor. It was very bland. It didn’t taste BAD, but it sure didn’t leave any impression.
I cut the sour cream in half and still way to covered in dressing!
excellent. Very mediterranean, and goes vwery well with seafood and couscous dishes for a great totally mediterranean meal.
I fixed this tonight and we really enjoyed the cool and bright flavor. I used fresh dill because I didn’t have mint. I used about half the sour cream called for and added lots of sweet onion.
Everyone else’s review are right – the amounts of sour cream are way off, but the flavor is DELICIOUS. We’ve made again and adjusted all amounts. Yum.
This was great! Quick and easy! It probably only took me 10 minutes total to do this. I used dried mint and it was still really good.
Everyone loved this with some modifications. I used 1 cup fat free sour cream, 2 cloves of fresh garlic and basil instead of the mint, and a quarter of a red onion, chopped, and lots of cut up tomatoes from our garden. We had a huge bowl of this at the start of the meal and by 9 pm it was all gone.
Good for cucumber salad, and fast & easy. I used the yogurt option rather than sour cream. I agree — WAY too much dressing. Wish I’d read the reviews first, but was in a rush. I think other spices could be used: curry or cayenne or cumin.
I was out of sour cream and yogurt when i made this recipe so i had to use ranch dressing. it was yummy but i only used 1/2 of a cup of ranch dressing instead of the suggested 2 cups and i can’t imagine using anywhere near that much!! the lemon was a slightly overpowering so i would use a little less next time but other than that it was great!! i even thought about making gyros the next day to use up the extra sauce!