One summer day at the community garden, I invited the new neighbor, Rosa, to help me harvest cucumbers from my vines. She carried them back to her kitchen and later returned with a bowl of pale green slices dressed in a creamy tangy sauce. I tasted a forkful and my eyes lit up—bright vinegar, cool cream, crisp cucumber, a hint of sweetness from onion.
She told me she’d learned the recipe as a young bride helping her mother during a long, hot cookout in our town’s park. That salad had become their signature at potlucks, offered to strangers and friends alike.
I tried to replicate it, peeling cucumbers in thin ribbons, stirring sour cream, vinegar, sugar, salt and pepper with careful measurement. The cool salad made me feel like I had shared a nostalgia, passed along over generations.
Now whenever cucumbers are abundant in my garden, I make a batch. It brings back memories of hushed stories in the garden, the laughter of neighbors, and that first surprising bite. I hope this simple salad does for you what it did for me—a fresh, comforting taste of community and sunshine from Rosa’s bowl to yours.
Short Description
Sour Cream Cucumbers Salad is a refreshing summer side of thinly sliced cucumbers and sweet onion tossed in a tangy-sweet sour cream and vinegar dressing—light, crisp, and endlessly satisfying.
Key Ingredients
- ½ cup sour cream
- 3 tablespoons white vinegar
- 1 tablespoon sugar
- Salt and pepper, to taste
- 4 medium cucumbers, peeled and thinly sliced
- 1 small sweet onion, thinly sliced
Tools Needed
- Large mixing bowl
- Sharp knife or mandoline for slicing
- Whisk or fork
- Measuring spoons and cups
- Serving bowl or platter
Cooking Instructions
Step 1: Prepare the Cucumbers and Onion
Peel and slice cucumbers into thin rounds. Slice the sweet onion thinly and transfer both to a bowl.
Step 2: Mix the Dressing
In a separate bowl, whisk together sour cream, white vinegar, sugar, salt, and pepper until smooth.
Step 3: Toss Salad
Pour dressing over cucumber and onion slices. Stir gently to coat evenly.
Step 4: Chill Before Serving
Cover and refrigerate at least 30 minutes. Serve chilled for best crisp texture and flavor meld.
Why You’ll Love This Recipe
Flavor Explosion: Tangy vinegar and creamy sour cream dance with fresh cucumbers and sweet onion for a refreshing bite.
Quick and Easy: Ten minutes of prep—no cooking needed.
Versatile: Ideal next to grilled meats, sandwiches, or as a picnic side.
Light and Healthy: Low in calories, hydrating, high in summer freshness.
Always Crowd‑Pleaser: Mild enough for picky eaters, flavorful enough to impress.
Mistakes to Avoid & Solutions
Watery Salad:
Solution: After slicing, lightly salt cucumbers and drain excess water before tossing.
Too Sour:
Solution: Adjust vinegar up or down to taste. Sweet onion balances acidity.
Overly Thick Dressing:
Solution: Thin with a little milk or extra vinegar if needed—but keep it creamy.
Onion Too Sharp:
Solution: Thinly slice sweet onion and soak briefly in cold water to mellow peppery bite.
Dressing Separation:
Solution: Whisk dressing well before tossing and stir again after chilling if needed.
Serving and Pairing Suggestions
Serve chilled in a clear bowl to showcase the pale green ribbons
Pair with barbecue, grilled chicken, or chilled corn on the cob
Great in buffet line, family-style serving, or picnic containers
Offer alongside crusty bread or light sandwiches
Garnish with fresh dill or parsley for a pop of color
Storage and Cooling Tips
Storage: Cover and refrigerate in an airtight container up to 2 days.
Before Serving Again: Stir and drain any accumulated liquid; chill again briefly.
Avoid Freezing: Cucumbers will become limp and waterlogged if frozen.
FAQs
1. Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt works well for tangier, thicker dressing.
2. Can I omit sugar for a savory version?
You can reduce it or use honey for mild sweetness.
3. How do I prevent soggy salad?
Salt cucumbers before mixing and drain excess liquid after chilling.
4. Can I add herbs?
Chopped dill or parsley mix beautifully with cucumber and dressing.
5. Is this suitable for meal prep?
Yes, prepare ahead, chill, and stir before serving for fresh texture.
Tips & Tricks
Use a mandoline for consistent, thin slices
Lightly salt cucumbers early to draw out liquid and improve crunch
Let salad rest at least half an hour to let flavors meld
Serve on shallow bowls for visual appeal
Adjust sugar and vinegar to balance sweet and tang lightly
Recipe Variations
Herb‑Infused Version
Add 2 tablespoons chopped dill or mint into the dressing before tossing.
Greek Twist
Use Greek yogurt in place of sour cream, and toss in sliced olives and feta.
Spicy Kick
Add a pinch of crushed red pepper or sliced jalapeño to the cucumber mix.
Creamy Italian
Stir in Italian seasoning and garlic powder, swap sugar for honey, and add diced tomato or bell pepper.
Final Thoughts
That afternoon in the garden with Rosa remains vivid in my memory: sunshine, green vines, and the soft crunch of cucumbers paired with creamy tang. Sour Cream Cucumbers Salad is more than a dish, it’s a small moment of cool refreshment and conversation passed from friend to friend.
It’s simple, grounded in real ingredients, and perfect for summer meals or any time you want something clean and bright on your plate. I hope this salad brings you the same gentle comfort and community it offered me—cool, crisp, and shared with warmth.
Sour Cream Cucumbers Salad
Print ThisIngredients
- ½ cup sour cream
- 3 tablespoons white vinegar
- 1 tablespoon sugar
- Salt and pepper, to taste
- 4 medium cucumbers, peeled and thinly sliced
- 1 small sweet onion, thinly sliced
Instructions
Step 1: Slice Cucumbers and Onion
Peel and thinly slice cucumbers and onion. Place them in a bowl.
Step 2: Make the Dressing
In another bowl, mix sour cream, vinegar, sugar, salt, and pepper until smooth.
Step 3: Combine
Pour the dressing over the cucumbers and onion. Stir gently to coat.
Step 4: Chill and Serve
Cover and refrigerate for 30 minutes. Serve cold.
