We always serve this delicious, sour cream-topped cucumber salad on Thanksgiving, but it also makes a fantastic salad in the summer. The mixture will be soupy; this is intentional.
| Prep Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 12 |
Ingredients
- 2 cucumbers, thinly sliced
- 1 (8 ounce) container sour cream
- ⅓ cup white sugar, or to taste
- ¼ cup distilled white vinegar
- salt and ground black pepper to taste
Instructions
- Place cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.
- Whisk sour cream, sugar, vinegar, and salt in a large mixing bowl until sugar has dissolved.
- Drain cucumbers and squeeze out excess water. Add cucumbers to sour cream dressing and toss to coat.
Nutrition Facts
| Calories | 69 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 11 mg |
| Sugars | 6 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Have people that made the recipe slice the cucumbers real thin? Add sugar to taste, 1/3 C is way too much unless you want a real sweet dish. Salt cukes and let sit for 20 minutes, rinse and pat dry to keep crisp. Very thinly sliced onion added is a nice touch. I’m a more “non measuring exactly” type cook so after putting the sour cream in a bowl, I’d taste the mixture as I go along. Just suggestions.
I don’t often do this the first time I make a recipe, but I had concerns that this was going to be bland, so I tweaked it to suit our tastes. We’re not really into too much sweetness these days, so I cut the sugar way back, used white balsamic vinegar, added some sliced red onion which soaked with the cuke slices, and added a garnish of chopped fresh dill. With these modifications, we were pretty happy with the way it turned out, but not convinced I’ll make it again.
We liked this cucumber recipe. It was easy to make and a good change from our regular cucumber salad. I used white wine vinegar and added some sliced onion which was tasty.
Kudos for mentioning the recipe. Put it over hot boiled skinless potatoes,, and also there is a fun version to substitute lettuce for the cucumbers, again over boiled hot potatoes.
Great basic recipe. I cut sugar to 1/4 cup and added a little dill.
Merely guidelines, I use plain, fat free, greek yogurt, cut the sugar to a couple tablespoons and add 1/4-1/2 teaspoon powdered mustard in place of the pepper.
I made this for the first time today, and “wow” is it delicious! I know some have complained about the amount of sugar used, but to us it’s just enough. I didn’t alter anything in the recipe, and it is perfect the way it is! Reminds me of my Mom’s.
I really appreciated and liked the recipe! But what’s w/the soaking the cucumbers? For crying out loud, every other recipe suggests salting and allowing to stand to remove the cucumber’s natural water so as not to dilute the dressing. Why would we soak the cukes? Makes no sense to me. That step I will skip.
Great flavor
I make this over and over and add purple onion.
I didn’t like the sugar in it. I added more vinegar to counter act it. Otherwise was good.
No changes. Tastes just like my grandmother made.
I love this recipe and is exactly the one I was looking for. The only thing that I added was a little dill weed which made it perfect!
Add dill, less sugar, dill pickle juice instead of white vinegar, let rest overnight if you have time
I found that the amount of sugar was just a little too sweet for me, next time , I will add just a tablespoon and see how that is. Maybe just add a little bit at a time.
My mother made cucs and sour cream for 70 yrs. she added white onion.
I made this tonight only I added finely diced red onion to it and added that to the sauce while the cucumbers were soaking in salt water. Turned out awesome! Only thing I may do differently next time would be to reduce the amount of sugar.
I salted the sliced cucumbers and let them sit for half an hour. Rinsed and dried them. I cut the dressing ingredients in half since many reviewers said there was too much. I’m one of those “dip your fork into the dressing” people, so too much is TOO much. The balance of flavors was spot on. This one is a keeper.
The recipe was a little too sweet. I added some lemon juice to give a more balance.
great . but LEAVE out the sugar. add plenty of salt and pepper and thinly sliced onion
Way to sweet and to much dressing for the amount of cukes called for in this recipe. I really wanted this recipe to work, as I was searching for a similar recipe. Cut back on the sugar and amt. of Sour cream and it might work. However I always give it a try as the recipe is written, and this doesn’t work.