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 11
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.
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...
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.