Name: Sour Cream Cucumbers
Prep time: 15 min
Total time: 15 min
Ingredients: 1/2 cup sour cream; 3 tablespoons white vinegar; 1 tablespoon sugar; Pepper to taste; 4 medium cucumbers, peeled, if desired, and thinly sliced; 1 small sweet onion, thinly sliced and separated into rings

We have a tradition at our house to serve this creamy cucumber salad with the other Hungarian specialties my mom learned to make from the women at church. It’s especially good during the summer when the cucumbers are freshly picked from the garden. —Pamela Eaton, Monclova, Ohio

Sour Cream Cucumbers

sour cream

white vinegar

sugar

Pepper

cucumbers, peeled, if desired, and thinly sliced

sweet onion,

2g protein.  <B><b>Diabetic Exchanges</b>: </B>1 vegetable

I followed the recipe exactly as written but we didn’t care for this dish at all. I think the sugar in the recipe ruined it.

I made this exactly as written - except added a pinch of sweet paprika just prior to serving as suggested by another reviewer.  This will be a great way to use up a bounty of cucumbers in the summer.

Someone complained their family never made it w/ sour cream. It’s not a cucumber onion & vinegar recipe. There are many of those specific recipes online. This is a cucumber onion vinegar AND sour cream. It’s a very good recipe. I add a splash of lemon juice & a sprinkle of garlic powder and it’s the best. But don’t complain about a recipe that isn’t meant to be the family recipe you prefer.

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.

Always had this growing up. Recipe was lost when my Mother passed  so happy to have found it.  I recommend shredding the cucumbers and eating over a hot baked potato.  Just YUM!

I have made this exact recipe for years. It is simple to put together and yummy. I hope others will try it.

My Hungarian mother makes a version of this.  We slice the peeled cukes, salt them and let sit for about 20 mins, drain and rinse them well and squeeze out excess water.  Then we make the dressing.  We also add garlic powder and LOTS of pepper.  My dad likes these so much he will put them over baked potatoes and even slice of home made bread.  If you have more Hungarian recipes I hope you post them as my grandmother didn't pass any down.

I’ve been making cucumbers and sour cream for as long as I can remember, learning from my mom and grandma. I don’t ever measure, but this looks like what I use. I do as another reviewer mentioned: we eat the cucs and onions and then start over with the leftover dressing. I like to use red onions sometimes for the color. One reviewer said they left out the onion because they don’t like raw onion, but the dressing really mellows the onion. This is truly one of my favorite comfort foods all year long, but it’s even better with summer’s fresh out of the garden cucumbers.

I make my cucumbers with salt and pepper and sour cream. I don't use any vinegar or sugar. My Dad says "they're the. Best".

Ok, lets put it straight why i gave 4 stars: I am Hungarian living in Budapest so i can tell you missed some steps from this recipe: 1. Salt the sliced cukes dlightly and put it aside. Wait 30mins and squeeze out all the moist just as your hands can bear it:) put the liquid aside now. 2. 1 spoon of vinegar -2 spoons of sugar (caster dissolves faster) -3 spoons of liquid is the main ratio but you can taste. Its the best if theres a little acidity but more sweet than salty (thats why you dont need more salt just whats in the liquid of the squeezed cucumber) 3. Put together the acidy liquid snd cucumber and let it rest in the fridge with a clive garlic crushed into the bowl 4. When serving then we put the sour cream on top of it and mix it in our own salad plates  You can also try this liquid with tomatoes and shallots sliced to half rounds, but you will need some water since you dont have cucumber liquid to use. We eat these as a salad besides pörkölt (tew), paprikash, and of course wiener schnitzel:)

My Mom made this recipe for years and now I do too. It is so easy and very tasty. Also reminds me of my Mom, which always make a recipe even tastier!!

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

I think this recipe comes from all over central block Europe. My Russian German grandmother made a version of this. Her Americanized version used Miracle Whip, white distilled vinegar, salt, and pepper. If you got them too vinegary, you "corrected" it with some table sugar. Still a classic at every family function. But we made them swimming in a thinner sauce and would eat the cucumbers out of it, then just cut off more and start a new bowl all over again.

I salt and press the cucumbers in a Japanese pickle press.  This eliminates a lot of excess water and make the cucumbers crispy.It makes huge difference in flavor and texture.I use thinned Greek yogurt and add a little cumin or other herb or dill.  Use a little chaat masala or garam masala for Indian raita.  Good and cooling with spicy entrees.  Great recipe! : )

https://videodam.tmbi.com/wp-content/uploads/2019/04/DIYD_26502_032519_SourCreamCucumbers_FS.mp4

Check out this video on how to make sour cream cucumbers

Sour Cream Cucumbers

Prep Time: 15 minutes

Total: 15 minutes

Servings: 8

Cost: $2.87 /serving

Author : Taste of Home

Ingredients

Instructions

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