Cucumbers in Sour Cream
2013 – Gluten Free Living
Cucumbers in Sour Cream is a really easy and tasty side salad that’s great to offer in the summer time when you have an abundance of cucumbers from your garden or your CSA. It’s a light, cool, refreshing way to eat cucumbers and so simple to make even a child can make this.
This recipe was from my husband’s family and he actually made this recipe, along with a full-course meal, for my 21st birthday. I still remember that menu: BBQ Spare Ribs, Baked Potatoes, Green Beans, Carrots, Cucumbers in Sour Cream, Rolls, and a Chocolate Cake. Yum.
I was so impressed because I could barely boil water and John made this amazing meal with all these great side dishes. John’s grandma used to make this when he was growing up. I’ve added a few things but mostly kept the salad the way he made it all those long years ago.
If you’re looking for a wonderful side salad to serve at a salad luncheon, for summer time meals when you don’t want to operate your oven, or even potluck dinners this simple and easy recipe is a good fit. It only takes about 10 minutes to prepare, then refrigerate it until ready to serve. Our family has always enjoyed this basic cucumber recipe, and I hope you do too.
When I initially posted this recipe in April 2013 it was right before I began taking pictures with my new Canon camera. Consequently all the pictures were taken with an iPhone 4 so they were grainy and blurry.
I’ve been remaking all my first year blog recipes, so when we had a big potluck at our church last month (May 2015), I decided to make up a batch of these cucumbers. I was thrilled with what a big hit this cucumber dish was with everyone. Plus, Cucumbers in Sour Cream is healthy, low calorie and gluten free.
Cucumbers in Sour Cream is so easy to make you can have this ready in about 10 minutes.
John’s grandma passed on this recipe although she never used dill weed.
Cucumbers in Sour Cream has a creamy texture. This salad is so refreshing served in the summer when the temperatures are hot. However, cucumbers can be purchased all year round so you can make this anytime.
Here’s what I did.
I used these ingredients.
Peel and slice down the cucumbers. Place cucumbers in a medium-sized bowl.
Thinly slice down a small onion and separate the onion into rings (or dice up green onions). Add on top of the cucumber.
In a separate bowl, make sauce: Measure sour cream. Add apple cider vinegar, dill weed, salt, pepper and sugar.
Whisk sauce ingredients to combine.
Pour sauce into bowl with cucumbers.
Stir well until onions and cucumbers are combined.
Cucumbers in Sour Cream is healthy, low calorie, and gluten free.
Here’s the recipe.
CUCUMBERS IN SOUR CREAM
(Recipe from my husband, John, adapted from his grandmother)
- 2 or 3 cucumbers, peeled and sliced
- 1 medium onion, sliced thinly, and separated into rings, or green onions
- 1 cup sour cream
- ¼ cup cider vinegar
- ¼ cup sugar
- ¼ tsp. salt
- ¼ tsp. pepper, or more to taste
- ¼-1/2 tsp. dill weed, if desired
- Layer cucumbers and onion in bowl.
- Mix sour cream, vinegar, sugar, salt, pepper and dill weed in a small bowl.
- Pour over cucumbers and onions.
- Stir to combine.
- Refrigerate until ready to serve.
- Stir a few times before serving to marinate cucumbers.
Cucumbers in Sour Cream is so quick and easy to prepare, yet it’s large on taste.
Cucumbers in Sour Cream is a cool, light, and refreshing side salad that goes with practically any meal. If you have a bumper crop of cucumbers this is a great way to use them up!