Ingredients4 h 10 m servings 85 cals
- Layer 1/4 of the sliced cucumbers and 1/4 of the onion in a large bowl. Season with 1 teaspoon of salt. Repeat the layers 3 more times. Cover and allow to rest on the counter until the cucumbers and onion releases about 1 inch of liquid and are softened, 3 to 4 hours.
- Drain cucumbers and onion in a colander and thoroughly rinse to remove any remaining salt. Let the vegetables continue to drain in the colander for 30 minutes. Transfer the vegetables to a bowl, then stir in the sour cream. Cover and refrigerate until chilled, about 30 minutes.
- Editor's Note
- The nutrition data for this recipe includes the full amount of the salt. The actual amount of the salt consumed will vary.
Per Serving: 85 calories; 6.2 g fat; 6.5 g carbohydrates; 1.9 g protein; 12 mg cholesterol; 1181 mg sodium. Full nutrition
ReviewsRead all reviews 7
Your Aunt Gert and my Grandmother were genius! My Gram made these as long as I can remember as did my Mom and I have as well....I wait very impatiently for the garden to produce our cuke crop......
I add a little olive or pickle juice to the sour cream then stir that mixture into my thinkly sliced cukes. It's AWESOME!!
I had a hard time rinsing the salt off, but overall very good. A nice change of pace from the sweet. Also there is another recipe on here that calls for 16 oz of sour cream, the 8 oz is perfec...
I have been making these for years. I seed my cukes so I don't need to salt them. I also like the visual contrast red onion provides. Thanks, Jan!
I would like to add some herb to it. Something bold but not regretfully overbearing. Any ideas?