Sour Cream Cucumbers
Cucumbers, sour cream, and dill are a match made in heaven! These easy Sour Cream Cucumbers are tangy and refreshing on a warm summer day.
Now this is a summer salad! Sour Cream Cucumbers are a classic summer side dish. This recipe hails from the 1950 edition of Charleston Receipts, a cookbook compiled by the Junior League of Charleston.
It’s creamy, tangy, and perfectly refreshing on a warm day. I love it for potlucks or bbqs—it goes fast every time!
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Ingredients
See the recipe card below for a full list of ingredients and instructions.
- You can use either regular cucumbers or english cucumbers here.
- I prefer full-fat sour cream for the best flavor, though low-fat work, too.
- Don’t have fresh dill? Dried dill is just fine. Use half the amount.
- The recipe calls for just a pinch of cayenne pepper. It adds the slightest touch of heat that is nicely offset by the sour cream.
How to make sour cream cucumbers
Start by peeling the cucumbers. Then, thinly slice them with a sharp knife or a mandoline. A mandoline isn’t necessary, though it’s easier and you can get more uniform slices that way.
You can also slice the onion on the mandoline. Just be sure to use the finger guard!
Sprinkle half of the salt over the cucumbers, and place them in a colander. Let the cucumbers sit for about an hour. This will release much of the water from the cucumbers, so the salad doesn’t get watery as it sits.
Next, stir together the sour cream, lemon juice, sugar, cayenne, and salt.
Add the cucumbers and onions, and toss gently to combine. You can either refrigerate it for several hours, or serve right away.
My #1 tip for Cucumbers with Sour Cream
- Salting the cucumbers will remove most of the water. However, they may give off additional water as they sit in the sour cream. If this is the case, you can either stir the excess liquid back into the dish or pour it off.
More summer side dishes
I love an old fashioned summer side for a bbq or cookout! There’s so much nostalgia in these types of recipes. Here are a few of my go-to dishes for warm weather gatherings:
- Shrimp Macaroni Salad
- Mini Cucumber Sandwiches
- Calico Beans
- The Best Red Potato Salad
- Ramen Cabbage Salad
- Marinated Three Bean Salad
📖 Recipe
Sour Cream Cucumbers
Ingredients
- 2 cucumbers, peeled and cut into very thin slices
- ½ teaspoon salt, divided
- ½ cup sour cream
- 2 tablespoons lemon juice
- ½ teaspoon sugar
- Dash of cayenne pepper (optional)
- 1 tablespoon fresh dill, chopped
- ½ cup thinly sliced onion (optional)
Instructions
- Place the sliced cucumbers in a colander and sprinle ¼ teaspoon salt on top. Toss gently. Let sit for 1 hour to let the cucumbers release some water.
- In a large bowl, whisk together the sour cream, lemon juice, remaining salt, sugar, cayenne pepper, and fresh dill.
- Gently fold in the sliced cucumbers and sliced onions (if using).
- Serve right away. The cucumbers may give off some extra water as they sit (that’s normal). Just stir the cucumbers or drain off the extra liquid if that occurs.
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