Sour Cream Cucumber Salad

Serves: 12
Total Calories: 62


4 long, thin cucumbers or 2 large English cucumbers
1 cup sour cream
2 tablespoons cider vinegar or rice vinegar
2 teaspoons sugar
2 tablespoons fresh dill, snipped or 1 1/2-Tbs dried dill
1/2 teaspoon celery seeds
1 onion, thinly sliced
fresh ground pepper


Fill a large bowl with salted ice water. Peel the cucumbers and slice them 1/8” to ¼” thick. Place sliced cucumber into ice water and let them stand for 1 hour.

While the cucumbers are soaking, combine sour cream, vinegar, sugar, dill, and celery seed, mix well. Refrigerate until ready to use.

Drain cucumbers well and let them stand in a colander to air dry, or lay them on paper towels and pat dry. Place cucumbers and sliced onion in a serving bowl and gently toss with sour cream dressing. Chill at least 2 hours before serving.

Nutritional Facts:

Serves: 12
Total Calories: 62
Calories from Fat: 30

This Sour Cream Cucumber Salad recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.

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