Sour Cream Cucumbers

This time of year cucumbers are in abundance. If you garden, chances are you are up to your eyeballs in cukes and have given so many away you’ve run out of friends to give them too. Here’s a old family recipe that my mom and I still make today. Double the recipe and give some away or bring it to your next gathering. It’s one of my favorites to have with steak.


4-5 large cucumbers, peeled and sliced thin

Ice cubes

1 Tbsp. table salt

1 small onion, chopped

16 oz. container of sour cream

3 Tbsp. apple cider vinegar

1 Tbsp. granulated sugar

salt and pepper to taste


Place cucumbers in a bowl and sprinkle with 1 Tbsp. of the table salt and stir to combine. Top the cucumbers with the ice cubes and then place a plate directly on top to compress. Let them sit this way until the ice has melted. Once the ice has melted, rinse the cucumbers in a colander and then return them to the bowl. Take handfuls of the cucumbers and squeeze the water out and then return them to the colander. Do this until all cucumbers are squeezed and there is very little moisture in the cucumbers. Place the cucumbers in a large bowl with the chopped onions, set aside.

In a medium sized bowl, stir together the sour cream, sugar and vinegar until combined. At this point you can add additional sugar or vinegar based on your liking. Add the sour cream mixture to the cucumbers and combine well. Add salt and pepper to taste. Refrigerate until ready to serve. Enjoy!