Sour Cream Cucumbers
Total TimePrep: 15 min. + chilling
Simple but really good. I used a little less sour cream just for fewer calories.
I love this creamy salad
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when I looked this up on my phone, only half the page was visible, so I didn't see the onions. Sorry of the 1-star review which I am changing to 4-stars. Tom
My great grandmother has been making this dish before I was even born and I’m 30, she was originally from Germany and it was(maybe still is) a go to dish there and when I was younger she showed me and some of my other family members how to make it. Unfortunately she’s not with us anymore but I still make it all of the time just a little different from how other people make theirs. I’ll put up the recipe of hers soon but I love seeing the different ways people make them.
I've been trying to find a recipe like this one. My mother-in-law makes a similar dish, but all by eyeballing the ingredients. This one is just what I was looking for. My family loves it!
Absolutely my husband's favorite!
Great cucumber salad. I prefer to use English cucumbers
I reviewed this salad earlier, right after making it and chilling it for 4 hours. It was good. I put the leftovers in the fridge and finished eating them tonight, 3 days later. I'm upping my rating to 5 stars! Wow! It was even better after 72 hours of refrigeration (and served with tomato slices).
I think this must be an Ohio dish. I have been making this for years as did my mother and grandmother before me. The recipe just as it is is great. You can make with more dressing or as is, with sugar or without. It all depends on your taste. But it is great no matter if you make changes or not. Because I have been making it for years there is one suggestion that I have. Slice the cucumbers, salt them well, let them sit in the frig for a couple of hours then drain them before combining with the remaining ingredients. Great refreshing recipe.