My Grammy was a fabulous, instinctive cook. She was Pennsylvania Dutch, but she could cook just about anything from scratch and from her head. She would make German cucumbers in sour cream, mostly in summer, when the cucumbers in my Papa’s garden were so plentiful. Now that my garden is going crazy, I’ve been making this super-easy dish regularly. It keeps for several days in the frdige. Bruce loves it! I hope you’ll love it too.
Ingredients For German Cucumbers in Sour Cream
With a few simple ingredients, this recipe comes together quickly. It makes a great side dish on a hot sumer night. This quantity is enough to serve about 8 people (or Bruce twice, LOL).
- 3-4 Medium Cucumbers or 6-7 Small Ones, Peeled and sliced
- 1/2 Medium Red Onion, Chopped
- 16 Ounces Sour Cream (or Light Sour Cream, if you prefer)
- 2/3 Cup Distilled White Vinegar
- 1 Tablespoon Sugar
- 1 Tablespoon Dried Dill (or more, to taste)
Instructions
- Mix sour cream, vinegar, sugar until thoroughly combined.
- Fold in cucumbers and onions.
- Mix in dill. Taste and add more to your liking.
- Refrigerate for at least 60 minutes before serving (in individual bowls).
- ENJOY!
For other great recipes, see my previous blogs like: Summer Vegetable Pasta and Delicious Recipe for Coq Au Vin. Hope to see you soon at Consignments Ltd.
Have a lovely Sunday, my friends. Marianne
Disclosure: This post may contain affiliate links. If you make a purchase through these links, we may earn a small commission at no extra cost to you.
To read our full affiliate policy, click here. Thank you for supporting our blog!
No Comments