My mom's side of the family was German and Irish. Settling in Pennsylvania, they adopted some of the cooking and customs of the Pennsylvania Dutch. This is a dish Mom loved, and today it's my favorite garden salad. It tastes delicious alongside a plate of homegrown tomatoes. —Shirley Joan Helfenbein, Lapeer, Michigan

Pennsylvania Dutch Cucumbers

cucumbers

salt

onion,

sour cream

white vinegar

chives

dill seed

pepper

sugar

Lettuce leaves, optional

Tomato slices, optional

Peel cucumbers; slice paper-thin into a bowl. Sprinkle with salt; cover and refrigerate for 3-4 hours.

Rinse and drain cucumbers. Pat gently to press out excess liquid. In a large bowl, combine cucumbers and onion; set aside. In a small bowl, combine sour cream, vinegar, chives, dill seed, pepper and sugar.

Just before serving, add dressing to cucumbers; toss to coat. If desired, arrange lettuce and tomatoes in a serving bowl and top with cucumbers.

I love sour cream and dill, this  recipe is  great😀

I grew up in south central Pennsylvania with a German heritage and a mom and grandmothers who cooked only Pennsylvania Dutch. My grandmother made these cucumbers, but differently than this recipe. She would peel and slice thin the cucumbers, add thinly sliced onions, then salt them down, cover, and set aside on the kitchen counter for 3-4 hours. She would then drain the cucumbers and set aside while she mixed up mayonnaise, vinegar, and sugar - no measurements, just what you think for the amount of cucumbers that you have. Then pour this mixture over cucumbers and stir well. Then refrigerate.

I really enjoy this recipe.  When preparing this recipe, I always use mini cucumbers.  I peel and slice the cucumbers thin on a mandolin slicer  I place the cucumber slices on paper towels and then place them in the fridge for several hours or overnight.  Letting the cucumbers dehydrate slightly makes the cucumber taste more intense and with less moisture it keeps the sour cream from weeping.  I substituted dill weed for the dill seed.  I also substituted white wine vinegar for the white vinegar.  I love this recipe.....feel free to add vinegar in small increments until you get a flavor combination you like.

I recall making this! I am rating it now! I found this recipe to be really good!  I used  1/2 tsp. DILL WEED, 1 cup sour cream and 1 Tbsp. sugar. I had used 2 Tbsp. + 1 tsp. white WINE vinegar.  When I make this salad again, I will use regular white vinegar. I had added dressing to cukes and onion before chilling!

My mom makes her cucumber salad almost like that no chives or dill.  I hate raw onion so I add a little onion powder and a hearty splash of apple cider vinegar to make the flavors pop. For me no sugar needed.

This is the closest to my mom's recipe I've ever seen. The difference is she used more sugar, no chives, and some dried parsley and a pinch or two of paprika. Also, she used apple cider vinegar. In case anyone out there is wondering, PLEASE DON"T SKIP THE 1ST STEP! She also taught me to put a weight on the cukes to help get more liquid out.Think I'll go make some now!

I agree with everyone who has recommended this recipe! Very crisp and cool! I followed the recipe exactly and find it is perfect.

My mom was German and this is how my mom used to always make it I loved it but my husband is not crazy about it it's the sour cream that gets him

A great way to change up how we eat cucumbers in the summer! It is a great-looking dish with lots of flavor. Even though it is a simple recipe, remember that it involves the time needed for the sliced cucumbers to drain.

Followed recipe closely and tried hard to like this recipe, but I could not get over the pronounced  taste of sour cream. Too used to the vinegar recipes I grew up with, I suppose.  It was an attractive salad, but didn't make it to the "keeper" level. Sorry, Shirley Joan.

I followed the recipe exactly except I omitted the dill. Mixing the cucumber slices with the salt and then refrigerating for 4 hours ....then rinsed.... made the cucumber slices so crunchy! I also added a bit more salt and about an extra teaspoon of vinegar. My family loved it and we ate the whole batch! I will be making this for our family picnics in the future. 5 stars for sure!

I can't believe that after all these years I am seeing this recipe. My mother too was of Irish descent .  This was one of the favorite recipes in summer when we always had an abundance of cucs.  The only difference in her recipe was she would add some Mayonnaise and cut back on the sr cream,

Brings back memories of living in the Midwest.  This salad is a summer delight!

My grandmother was from Hungary and she always salted paper thin cucumbers and the onion in a strainer set in a bigger bowl. Then a plate went on top of the cucumbers and onions with a heavy cast iron iron to weight it all down. In the fridge overnight-the next day she rinsed it all and let it set for awhile to drain. Then it was put in a flour sack cloth, roiled tightly lengthwise and spin it with the ends of the cloth.  In a bowl, dressing mixed in then covered back in the fridge. The cucumbers and onions remain crisp with the sour cream, vinegar, sugar and dill WEED dressing. If the tomatoes were ripe she’d add wedged tomatoes right before serving. This is the only way to make it in my opinion.  No gas bubbles ever form in the dressing.

definately reminded me of my younger days when my grandmother made them for us Yum

These are the best creamed cucumbers. Been making them for many years. My mother always used fresh cream skimmed from the milk can, along with vinegar, salt, pepper and celery seed. I use Miracle Whip instead of cream now and they are perfect. To Mary who thought they were bland, your recipe is for the more sour taste. I've also had them that way, but prefer the sweetness of this recipe. To each our own.

This is my absolute favorite TOH recipe that I have tried!  I used 1# mini cucumbers and sliced the cucs & onion with a potato peeler.  EVERYONE who tasted, loved!  I have prepared the recipe four times  in a two week period.  Perfect with seafood and meat.  Also perfect alone.  Thanks for this recipe.  It's definitely a keeper.

This cucumber salad needs a clove of crushed garlic to make it perfect!

I added some thinly sliced mozzarella cheese to this 'ole time' recipe. Served on top of tomatoes.

https://videodam.tmbi.com/wp-content/uploads/2021/05/PennsylvaniaDutchCucumbers_DIYD_4509_050321_H.mp4

Check out this video for how to make Pennsylvania Dutch Cucumbers

pennsylvania dutch cucumbers

Prep Time: 30 minutes

Total: 30 minutes

Servings: 6

Author : Taste of Home Editors

Ingredients

Instructions

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