Ingredients2 h 15 m servings 151
- Bring vinegar, sugar, water, dill, and salt to a boil in a saucepan until sugar is dissolved. Pour mixture over cucumbers in a large bowl; toss to coat. Cover and refrigerate until chilled, about 2 hours.
- Drain and discard vinegar mixture and stir sour cream into cucumbers. Refrigerate until ready to serve.
Per Serving: 151 calories; 4.2 28.4 1.2 8 1176 Full nutrition
ReviewsRead all reviews 9
Been making this for years. I use apple cider vinegar instead of white. I also use 1 cup of non fat plain yogurt instead of the sour cream. Making it this way works better for my and my family t...
Loved this and so did everyone at the party! I topped with some paprika and 1/2 thin sliced green onions. I did cool the marinade before putting it on the cukes. Instead of boiling all the wat...
My dad, who is a cucumber salad expert, loved this and so did I.
So easy and lots of flavor. I didn't have time to chill for the two hours, I did about 20 min and it was still wonderful. I saved the marinate and put in a second batch. If you do this I sugg...
We loved it. It is an easy, refreshing salad. I might try the lemon juice instead of the vinegar the next time I make it.
Bit too sweet for me: reduce sugar, slight increase in salt. Used goat milk kefir in lieu of sour cream. Lovely on fresh from the garden cukes.