Ingredients35 m servings 31
- Combine cucumbers, onion, vinegar, sugar, sour cream, salt, and pepper together in a bowl.
- Cover bowl with plastic wrap and refrigerate until chilled, 20 to 30 minutes.
Per Serving: 31 calories; 0.7 6.1 0.6 1 294 Full nutrition
ReviewsRead all reviews 11
My mother always made this & I still love it. She used to sprinkle salt on the cucumbers & let them set a few minutes. Then she would squeeze them with her hands to get the water out of them. T...
I use mini cukes now, less seeds and slime. There's no need to peel them as the skins aren't bitter like the larger cukes, also most of your nutrients are in the skin so it makes it a bit health...
I have made my cucumbers this way all my life. My grandmother and mother made them the same way. Like the other review, I always salt them and rinse them before mixing.
This tastes better the next day as the sweet and sour permeate the cucumbers. I have been making this for years and I always double what I think so I can have some the next day and I don't like...
My mom makes this recipe except we use scallion. It's so homey and fresh.
This was awesome!! I followed the recipe but used Splenda instead of sugar since I'm low carb. Used 3 large cucumbers instead of 2. I didn't let the cucumbers sweat with the salt too long so I...
This is most likely the best creamed cucumbers recipe I've ever tasted! I'm not much of a cucumber eater but I finished the 1st batch in one sitting. The perfect balance of sweet and sour.