Pennsylvania Dutch Cucumbers
A refreshing Pennsylvania Dutch cucumber salad featuring thinly sliced cucumbers and onions in a tangy sour cream dressing, perfect for summer side dishes or light meals.
Ingredients
Instructions
- Peel cucumbers and slice them thinly.
- Sprinkle the cucumber slices with salt.
- Refrigerate for 3 hours.
- Rinse and drain the cucumbers.
- Pat dry to press out excess liquid.
- Combine cucumbers and onion in a large bowl.
- In a small bowl, mix sour cream, vinegar, chives, dill weed, pepper, and a pinch of sugar to make the dressing.
- Just before serving, add the dressing to the cucumber and onion mixture and toss to combine.
Tips & Substitutions
For the best flavor, let the cucumbers marinate in the salt for the full 3 hours to draw out moisture. If you're short on time, you can skip refrigerating but note that the cucumbers will be less crisp. Consider substituting Greek yogurt for sour cream for a tangy twist or using red onion for a milder flavor. Fresh dill can replace dill weed for an even deeper flavor.
Serving Suggestions
Serve Pennsylvania Dutch Cucumbers as a refreshing side dish for grilled meats or alongside a hearty salad. They pair beautifully with Busy Nurses Stew or can be enjoyed as a light lunch with crusty bread. For a complete meal, consider serving with Vera Jones' Easy Refrigerator Rolls for a delightful balance.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers will continue to release moisture, so it's best to consume them quickly. Avoid freezing as the texture will suffer. If you want to refresh the dish before serving the next day, simply toss again with a little fresh dressing to revive the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Pennsylvania Dutch Cucumbers contains roughly 98 calories, with 4g protein, 21g carbohydrates, and 1g fat. It is an excellent source of vitamin C (48% of the Daily Value) and vitamin A (20% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 615mg per serving (27% 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 different types of cucumbers for this recipe?
Yes, you can use any type of cucumber, but small cucumbers like English or Persian cucumbers work best due to their tender skin and fewer seeds. Avoid large, waxy cucumbers as they may not yield the same crisp texture.
Is there a way to make this dish dairy-free?
Absolutely! You can replace the sour cream with a dairy-free alternative, such as cashew cream or a non-dairy yogurt. This will keep the dish creamy while accommodating those who are lactose intolerant or following a vegan diet.
How can I make this dish spicier?
If you enjoy some heat, consider adding a pinch of cayenne pepper or red pepper flakes to the dressing. You can also include diced jalapeños or a splash of hot sauce to the cucumber mixture for an extra kick that complements the coolness of the cucumbers.
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).