Summer is the perfect time to enjoy light, refreshing dishes that keep you cool and satisfied. One of my all-time favorites is Sour Cream Cucumbers, a recipe that I first encountered during a family picnic at the lake. I remember my Aunt Margaret bringing out a big bowl of this crisp and creamy salad, and it was an instant hit. The combination of cool cucumbers, tangy sour cream, and the aromatic freshness of dill made it unforgettable.
This dish has become a staple in my household, especially during the warmer months. It’s incredibly easy to prepare and pairs wonderfully with grilled meats or as part of a larger spread of summer salads. What I love most about this recipe is its versatility. Whether you’re using English cucumbers or those adorable small garden ones, the end result is always delicious.
I’ve tweaked Aunt Margaret’s original recipe just a bit over the years. Adding a splash of lemon juice brightens up the flavors, and the garlic adds a subtle kick that takes this salad to the next level. Sometimes, I like to use purple onions for a pop of color, but yellow onions work just as well if that’s what you have on hand.
This Sour Cream Cucumbers recipe is a testament to the beauty of simple, fresh ingredients coming together to create something truly delightful. It’s quick to whip up, making it perfect for those last-minute gatherings or when you just don’t want to spend too much time in the kitchen. Trust me, once you try this, it will become a regular in your summer menu rotation too.
How to Make Sour Cream Cucumbers
Ingredients
- 1/2 cup sour cream (reduced fat is okay)
- 1 garlic clove (pressed or grated)
- 1/2 medium purple or yellow onion (thinly sliced)
- 1 1/2 lbs cucumbers (2 English cucumbers or 7-10 small ones)
- 1/2 Tbsp fresh lemon juice (from 1/2 small lemon)
- 1 Tbsp fresh or frozen dill (chopped)
- 1/2 tsp fine sea salt
- Pinch of black pepper (or to taste)
Directions
In a small bowl, combine the sour cream, lemon juice, garlic, dill, salt, and pepper. Stir well and set aside.
If needed, peel the cucumbers and slice them into thin rounds or half rounds. Place the slices in a large mixing bowl.
Add the thinly sliced onion to the bowl with the cucumbers.
Just before serving, pour the prepared sauce over the cucumbers and onions. Mix thoroughly until everything is evenly coated.
This salad remains fresh for about 2-3 hours in the refrigerator after adding the sauce.
FAQs:
Can I make Sour Cream Cucumbers ahead of time?
While you can prepare the components in advance, it’s best to mix the sauce with the cucumbers and onions just before serving. This ensures the salad remains fresh and crunchy. If you mix it too early, the cucumbers may become soggy.
What type of cucumbers should I use for Sour Cream Cucumbers?
English cucumbers or small cucumbers are ideal for this recipe. They have fewer seeds and thinner skins, which makes them perfect for a fresh salad. If you use regular cucumbers, consider peeling them for a better texture.
Can I substitute Greek yogurt for sour cream in this recipe?
Yes, you can substitute Greek yogurt for sour cream to make the dish lighter. Greek yogurt provides a similar creamy texture and tangy flavor, making it an excellent alternative.
How long will Sour Cream Cucumbers stay fresh in the refrigerator?
After adding the sauce, the salad will stay fresh for about 2-3 hours in the refrigerator. To keep the cucumbers crisp, it’s recommended to mix the sauce right before serving.
What can I serve with Sour Cream Cucumbers?
Sour Cream Cucumbers make a great side dish for grilled meats, sandwiches, or as part of a picnic spread. Their refreshing taste complements a variety of main dishes, adding a light and tangy element to your meal.
Sour Cream Cucumbers
Ingredients
- 1 1/2 lbs cucumbers 2 English cucumbers or 7-10 small ones
- 1/2 medium purple or yellow onion thinly sliced
- 1/2 cup sour cream reduced fat is okay
- 1 Tbsp fresh or frozen dill chopped
- 1/2 Tbsp fresh lemon juice from 1/2 small lemon
- 1 garlic clove pressed or grated
- 1/2 tsp fine sea salt
- Pinch of black pepper or to taste
Instructions
- In a small bowl, mix together the sour cream, lemon juice, garlic, dill, salt, and pepper. Stir until well combined and set aside.
- Peel the cucumbers if needed, then slice them into thin rounds or half rounds. Place the cucumber slices in a large mixing bowl.
- Add the thinly sliced onion to the cucumbers.
- Right before serving, pour the prepared sauce over the cucumbers and onions. Mix until everything is evenly coated.
- This salad stays fresh for about 2-3 hours in the refrigerator after adding the sauce.
