Cucumbers in Sour Cream
Cucumbers in sour cream is a simple and refreshing dish that can serve as a salad or a side dish. It’s especially popular in Eastern European cuisine.
Cucumbers may be left unpeeled, but we prefer them peeled for this dish.
If you crave cucumbers, you might like this recipe for Two-Way Cucumber Salsa. It can be made with either tomatoes or pineapple.
Here is another delightful cucumber salad: Cucumber-Yogurt Salad
Tips for making Cucumbers in Sour Cream
- Choose the Right Cucumbers: Use English cucumbers or Persian cucumbers for a less bitter and more flavorful dish. They are generally crunchier and have fewer seeds than regular cucumbers.
- Peel and Slice: Depending on your preference, you can peel the cucumbers (or leave the skin on for extra nutrition and color). Slice them thinly, around 1/8-inch thick, for the best texture.
- Salt the Cucumbers: Sprinkle the sliced cucumbers with salt and let them sit for about 30 minutes. This will draw out excess moisture, making them crunchier and preventing the dish from becoming too watery.
- Drain the cucumbers: Drain the cucumbers very well. We suggest patting them dry with a white paper towel or clean kitchen towel before proceeding to make Cucumbers in Sour Cream.
- Balance the Flavors: Taste and adjust the seasoning. Fresh herbs like dill, parsley, or mint can also elevate the Cucumbers in Sour Cream.
- Chill Before Serving: Allow the creamed cucumbers to sit in the refrigerator for at least 30 minutes before serving. This lets the flavors meld together and makes the dish even more refreshing.
- Garnish: Just before serving, garnish Cucumbers in Sour Cream with fresh herbs, a sprinkle of paprika, or even toasted nuts for added texture.
- Customization: Feel free to customize Cucumbers in Sour Cream by adding other vegetables like sliced radishes, diced bell pepper or fresh tomato wedges.
- Serving Suggestions: Creamed cucumbers are great as a side dish, in sandwiches, or as part of a picnic spread. Consider serving them alongside grilled meats, fish, or salads.
- Store the leftovers: Store leftover Cucumbers in Sour Cream in a bowl with a tight-fitting lid and refrigerate for 2 to 3 days.
Cucumbers in Sour Cream
Cucumbers in sour cream is a simple and refreshing dish that can serve as a salad or a side dish. It’s popular in Eastern European cuisine.
- Prep Time: 40 minutes
- Total Time: 40 minutes
- Yield: 6 to 8 servings 1x
- Category: Salad & Salad Dressing
- Cuisine: Eastern European
Ingredients
2 large cucumbers
1 teaspoon salt
1 yellow or red onion, slivered
1 cup dairy sour cream
2 tablespoons apple cider vinegar
1 teaspoon dill weed (optional)
1/4 teaspoon granulated sugar
Dash of pepper
Instructions
- Peel cucumbers; slice thin or cut into small chunks.
- Sprinkle with salt and let stand for 30 minutes.
- Drain cucumbers well.
- Add cucumbers and onion to a bowl.
- Combine sour cream, vinegar, dill weed (if using), sugar and pepper. Pour over cucumbers.
- Taste and add additional salt, if needed.
- Chill in the refrigerator for at least 30 minutes.
Notes
Photo credit: (c) Can Stock Photo / 5xinc
