Mom'S Cucumbers In Sour Cream
A refreshing and tangy cucumber salad with sour cream, vinegar, and dill that offers a cool, crisp flavor perfect for summer meals or side dishes.
Ingredients
Instructions
- Peel cucumbers with a potato peeler and slice very thin.
- Place the sliced cucumbers on paper towels to dry for about 1 hour.
- Combine all ingredients including cucumbers, onions, vinegar, sugar, sour cream, dill seed, salt, and pepper, and mix thoroughly.
- Refrigerate the salad and serve chilled.
Tips & Substitutions
For the best flavor, let the salad sit in the refrigerator for at least 2 hours before serving. If you want a lighter version, consider using Greek yogurt instead of sour cream. For added crunch, you might incorporate diced bell peppers or radishes. Adjust the sugar based on your taste; feel free to use honey as a natural sweetener for a unique twist.
Serving Suggestions
This cucumber salad is a refreshing side dish that pairs beautifully with grilled meats or fish and is a great accompaniment to potato pancakes (Reibekuchen). Serve it alongside a light soup, such as Black Bean Soup Guatemala, for a complete meal. Garnish with fresh dill for added flavor and presentation.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The cucumbers may release more moisture over time, so give it a gentle stir before serving again. Avoid freezing, as the texture of cucumbers will change and become mushy upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Cucumbers In Sour Cream contains roughly 385 calories, with 16g protein, 74g carbohydrates, and 4g fat. It is an excellent source of vitamin C (90% of the Daily Value), vitamin A (68% of the Daily Value), and calcium (51% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1133mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of cucumbers for this recipe?
Yes, while English cucumbers are ideal for their thin skin and fewer seeds, you can use regular cucumbers. Just make sure to peel them to avoid bitterness. Seedless varieties also work well for a smoother texture.
Is there a vegan alternative for this recipe?
Absolutely! You can substitute sour cream with a plant-based yogurt or a cashew cream to make this dish vegan. Adjust the seasoning to taste, as non-dairy options can vary in flavor and tanginess.
How long can I let the cucumbers dry?
Letting the cucumbers dry for about 1 hour is ideal to remove excess moisture, which helps prevent the salad from becoming watery. If they are particularly juicy, you can extend this time to 1.5 hours for better results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).