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Cucumber & Sour Cream Salad

From Lynne Wilson


4 large cucumbers (about 2 lbs.)
1 ½ Tbsp. salt

Sour Cream and Horseradish

1 cup sour cream
¼ tsp. salt (if necessary)
Freshly ground pepper to taste
1 Tbsp. onion, finely minced
1 - 2 Tbsp. grated horseradish, fresh or bottled (more, if desired)

Sour Cream and Dill

1 cup sour cream
2 tsp. vinegar
½ tsp. sugar
1 Tbsp. onion, finely minced
2 Tbsp. fresh dill, chopped
⅛ tsp. freshly ground pepper


Peel the cucumbers and slice them into rounds. Place them in a colander and sprinkle with the salt. Let the cucumbers sit and drain for 1 hour. Thoroughly rinse off the salt and pat the slices dry with paper towels. Make one of the following dressings by mixing all ingredients thoroughly, and pour it over the cucumbers. Stir to coat and refrigerate for at least 2 hours before serving.