Description
A creamy sour cream cucumber salad made with fresh cucumbers, tangy dressing, and dill. This traditional side dish is cool, refreshing, and easy to prepare.
Ingredients
Scale
- 4 medium cucumbers, thinly sliced
- 1 teaspoon salt
- 1 cup sour cream
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1 small onion, thinly sliced
- 1/2 teaspoon black pepper
- 1 teaspoon fresh dill or 1/2 teaspoon dried dill
- Optional: 1 tablespoon mayonnaise
Instructions
1. Wash and thinly slice cucumbers evenly.
2. Place cucumbers in a bowl, sprinkle with salt, and let sit for 20–30 minutes.
3. Drain cucumbers and gently pat dry to remove excess moisture.
4. In a bowl, mix sour cream, vinegar, and sugar until smooth.
5. Add sliced onion to the dressing and mix well.
6. Fold cucumbers into the dressing gently.
7. Add black pepper and dill, then mix lightly.
8. Cover and refrigerate for at least 1 hour.
9. Stir before serving and adjust seasoning if needed.
Notes
- Use full-fat sour cream for best texture.
- Substitute part of sour cream with yogurt for a lighter version.
- Soak onions in vinegar for a milder flavor.
- Serve chilled for best taste.
- Store in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg