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.

sour cream cucumbers in a low green bowl.

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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cucumbers, sour cream, lemon, and other 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.

thinly sliced cucumbers next to mandoline.

You can also slice the onion on the mandoline. Just be sure to use the finger guard!

Next, stir together the sour cream, lemon juice, sugar, cayenne, and salt.

sour cream mixture in a glass bowl with a whisk.

Add the cucumbers and onions, and toss gently to combine. Serve right away!

sour cream cucumbers and onions in a low green bowl.

My #1 tip for Cucumbers with Sour Cream

  • The cucumbers will start to give off water as they sit in the sour cream. You can either stir the excess liquid back into the dish or pour it off. Make the dish right before serving to avoid this!

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:

📖 Recipe

cucumbers in sour cream in a low green bowl.

Sour Cream Cucumbers

Published by Kate
This classic side dish is perfect for summer—crisp cucumbers and onions in a creamy dill dressing.
5 from 1 vote
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 52 kcal


  • ½ cup sour cream
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • Dash of cayenne pepper (optional)
  • 1 tablespoon fresh dill chopped
  • 2 cucumbers peeled and cut into very thin slices
  • ½ cup thinly sliced onion (optional)


  • In a large bowl, whisk together the sour cream, lemon juice, salt, sugar, cayenne pepper, and fresh dill.
  • Gently fold in the sliced cucumbers and sliced onions (if using).
  • Serve right away. The mixture will become watery as it sits (that’s normal, it’s just the cucumbers giving off their excess water). Just stir the cucumbers or drain off the extra liquid.


I use a mandoline to slice the cucumbers and onions. A sharp knife works great, too.
Store any leftovers in the refrigerator for 3–4 days. Give the dish a stir before serving again. 
Have more cucumbers to use? Don’t miss these classic Mini Cucumber Sandwiches!


Calories: 52kcalCarbohydrates: 4gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 202mgPotassium: 166mgFiber: 1gSugar: 2gVitamin A: 197IUVitamin C: 5mgCalcium: 34mgIron: 0.2mg
Keyword creamy cucumbers, sour cream cucumbers
Did You Make This Recipe?Please leave a star rating and comment below!

More veggie sides to love

One Comment

5 from 1 vote

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