Sour Cream Cucumbers

Sour Cream Cucumbers is a cool, creamy, and tangy cucumber salad that’s both simple and satisfying. Made with fresh cucumbers, a sour cream-based dressing, and a touch of dill, this dish is a nostalgic favorite that pairs beautifully with grilled meats, hearty dishes, or summer spreads.

Why You’ll Love This Recipe

• Crisp and Refreshing: Perfect for hot days or as a light side dish.
• Simple Ingredients: Requires just a few pantry and fridge staples.
• Quick to Make: Ready in minutes, especially if you skip salting the cucumbers.
• Great Make-Ahead Option: Tastes even better after chilling for an hour or more.
• Classic Comfort: A timeless salad with roots in traditional American and Eastern European cuisine.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 large cucumbers, thinly sliced
• 1 small red onion, thinly sliced (optional)
• 1 cup sour cream
• 2 tablespoons white vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
• Salt and pepper to taste

Directions

1. Prep Cucumbers: Place the cucumber slices in a colander, sprinkle lightly with salt, and let them sit for 20–30 minutes to draw out excess moisture. Pat dry with paper towels.
2. Make Dressing: In a medium bowl, whisk together the sour cream, vinegar, sugar, dill, salt, and pepper until smooth.
3. Combine: Add cucumbers (and onions, if using) to the bowl and toss gently until everything is evenly coated in the dressing.
4. Chill and Serve: Cover and refrigerate for at least 1 hour to let the flavors meld. Stir gently before serving.

Servings and Timing

• Servings: 4–6
• Prep Time: 10 minutes
• Resting Time: 1 hour (optional, for best flavor)
• Total Time: 1 hour 10 minutes

Variations

• Add Garlic: Mix in a clove of minced garlic for extra zing.
• Use Greek Yogurt: Substitute part or all of the sour cream with Greek yogurt for a lighter version.
• Add Herbs: Try chives, parsley, or mint for a fresh twist.
• Spicy Option: Add a pinch of crushed red pepper flakes or sliced jalapeños.
• Vinegar Swap: Use apple cider vinegar or lemon juice for a different tang.

Storage/Reheating

• Storage: Keep in an airtight container in the refrigerator for up to 3 days.
• Note: The salad may become watery over time—simply stir before serving or drain excess liquid.
• Reheating: Not applicable—this salad is best served cold.

FAQs

Do I have to salt the cucumbers first?

Salting helps reduce wateriness and improves texture, but it’s optional if you’re short on time.

Can I use English cucumbers?

Yes, English cucumbers work well and are less watery, so you can skip the salting step if needed.

Can I make this ahead of time?

Absolutely. It’s even better after chilling for a few hours or overnight.

Is this salad keto-friendly?

Yes, it can be—just reduce or skip the sugar to keep it low-carb.

Can I use dried dill?

Yes, use 1 teaspoon of dried dill in place of 1 tablespoon fresh.

What vinegar is best?

White vinegar is traditional, but apple cider or red wine vinegar also work well.

Can I add other veggies?

Sure—thinly sliced radishes, cherry tomatoes, or bell peppers make nice additions.

What protein pairs well with this salad?

Grilled chicken, pork chops, or fish pair wonderfully with this creamy cucumber salad.

Can I make it dairy-free?

Try using a dairy-free sour cream or plain plant-based yogurt alternative.

How do I keep it from getting watery?

Salting and draining the cucumbers before mixing helps reduce wateriness.

Conclusion

Sour Cream Cucumbers is a classic salad that’s simple, flavorful, and endlessly adaptable. Whether you’re serving it alongside grilled meats at a barbecue or pairing it with a cozy home-cooked meal, this creamy cucumber dish is sure to be a refreshing hit. It’s the perfect way to make the most of crisp cucumbers and a few humble ingredients.

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