This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 4+ hrs

Cucumbers in Sour Cream

Read Reviews (58)

"This is a yummy side dish that we always have on Thanksgiving but it's great in the summer as well. The mixture will be soupy; it's supposed to be that way." — TARAWVU

Ingredients Edit and Save

Watch video tips and tricks

Chicken Chimichangas with Sour Cream Sauce

Crispy Cucumbers and Tomatoes in Dill Dressing

Best Cream of Broccoli Soup

Pumpkin Creme Brulee

Pumpkin Ice Cream

How to Make Cream of Asparagus Soup

Sour Cream Pear Pie

Cooking with Sour Cream

Banana Sour Cream Bread

All about Cream

Sugar and Sweeteners

Freshly Ground vs. Pre-Ground Pepper

Types of Salt

Original recipe makes 3 cups Change Servings

2 cucumbers, thinly sliced
1 (8 ounce) container sour cream
1/4 cup distilled white vinegar

1/3 cup white sugar
salt and ground black pepper to taste

Check All Add to Shopping List

Directions

Place the cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.
Whisk the sour cream, vinegar, sugar, and salt in a mixing bowl until the sugar has dissolved. Drain the cucumbers and squeeze out the excess water; add to the bowl and mix to coat with dressing.

Kitchen-Friendly View

PREP 10 mins
READY IN 4 hrs 10 mins

ADVERTISE WITH US

This recipe has been in our family for over 40 yrs. But my goodness, whats with all of the sugar. This is not dessert. Less is more ! Also WAY TOO much sour cream , a goodly dollop will do. Also I always add garlic powder to give it the best flavor. Otherwise it is a great recipe. (from my precious Hungarian mother in law).

—Deege's Gram

See full review »

Most Helpful Critical Review

Jul 27, 2009

I will have to agree with the previous review. Too sweet and too much sour cream. I will try it again cutting back the sugar in half as well as the sour cream and vinegar. I did add thinly sliced onion and garlic powder for taste.

—Lili

See full review »

65 Ratings

See other versions of this recipe!

Jul 21, 2009

Delicious cucumber salad! I put a little salt in with the water so I didn't have to let this sit overnight. It works with or without dill (did half and half). The dressing is very good, the perfect mixture of sweet and tart.

—Jillian

See full review »

Jul 20, 2009

Ding-Ding-Ding We have a winner! The cucumbers came out sooo crispy and the sweet tart dressing was just perfect. If you are a dill lover, this would be good to add as well. Now we know what to do with that bumper crop of cukes. Additional note: Serve Immediately!

—Chris

See full review »

May 21, 2010

I make a very similar Cucumber Salad but instead of soaking overnight I peel, slice super thin into a colander over a bowl and sprinkle generously with salt. Put a bowl or dish on top of the cucumbers to press out the liquid. Let stand for a good hour or more. Mix up your dressing in the meantime--I always add fresh dill 1/3 cup or so and Fresh parsley also about 1/3 cup or so. Sugar to taste. I like to let the dressing and drained cukes meld so usually make this in the morning for an evening meal. Delicious with Steaks and Baked potatoes!!---I usually do my potatoes by slicing them into thick disks and inserting onion between each disk. Sprinkle with seasoned salt and fresh cracked pepper, then drizzle with olive oil right into the foil packet. throw on the grill for 45 - 60 min---so deelish!

—GABRIELLAM

See full review »

Aug 11, 2009

i have been looking for this recipe for a long time. the sugar is what makes it. i did add some very finely minced onion and TONS of fresh cracked pepper(personal preferences). thanks for the submission tara!

—MI$$DREA

See full review »

Jul 24, 2009

I have been making this for years, except I add sliced sweet onions and only use english cukes (burpless). I have never soaked the cukes first. I just add the cukes and onion to the dressing and refridgerate until the flavors blend. (at least 3-4 hours). If you want to take this recipe one step farther, add cooked rotini pasta before refrigeration. The grandkids Love it.

—TressaG

See full review »

Jul 24, 2009

I forgot to add that it works best if you peel the cucumber beforehand. Thanks for the great reviews!

—TARAWVU

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Cucumbers with Sour Cream

Aunt Gert's Sour Cream Cucumbers

Sour Cream Cranberry Jell-O(R) Salad

Crisp Marinated Cucumbers

Cucumber with Sour Cream

Sour Cream Rhubarb Coffee Cake

Sour Cream, Cucumber and Dill Dip

Norwegian Sour Cream and Raisin Pie

Sour Cream Mushroom Dip

Sour Cream Sugar Cookies V

ADVERTISE WITH US

Nutrition

Calories
69 kcal
3%

Carbohydrates
8.1 g
3%

Cholesterol
8 mg
3%

Fiber
0.2 g
< 1%

Protein
0.9 g
2%

Sodium
43 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cucumbers in Sour Cream

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 69
Calories from Fat: 36

% Daily Value *
Total Fat 4g 6 %
Saturated Fat 2.5g 12 %
Cholesterol 8mg 3 %
Sodium 43mg 2 %
** Potassium 96mg 3 %
Total Carbohydrates 8.1g 3 %
Dietary Fiber 0.2g < 1 %
Protein 0.9g 2 %
Sugars 6.4g
Vitamin A 3 %
Vitamin C 2 %
Calcium 4 %
Iron 1 %
** Thiamin 2 %
** Niacin 2 %
** Vitamin B6 1 %
** Magnesium 3 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.