Cucumbers in Sour Cream

This dish is perfect as a cool, refreshing side in a summer meal. However, it is deceptively simple. There's one step that is vital to its success.

  • 3 large cucumbers, peeled and thinly sliced
  • 1 tablespoon salt
  • 2 tablespoons apple cider vinegar
  • 1/2 to 1 cup sour cream
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon freshly ground black pepper
  1. Place the sliced cucumbers in a medium bowl. Sprinkle with the salt and stir a few times to incorporate the salt. Let stand for 1 hour. The salt will season the cucumbers and cause them to release their water content.
  2. This next step is important. Drain the cucumber slices first in a colander. Then place the slices between several layers of paper towels, pressing to remove excess liquid. You do not have to smash the slices; just press them firmly.
  3. Return the drained cucumbers to the bowl and stir in the vinegar, chives and black pepper. Next, stir in the sour cream 1/4 cup at a time. The amount of sour cream used depends upon the amount of cucumber slices your 3 large cucumbers produced. You don't want the slices swimming in sour cream. Just add enough sour cream to coat the slices well.
  4. Chill at least 1 hour before serving.
  5. Makes 4 to 6 servings.


Ready in: 2 hours 20 minutes

Recipe editor Patricia Mitchell