Ingredients: |
Ingredients: 16 oz Sour Cream
1/2 cup Sugar
1/2 cup Vinegar
1/4 tsp Salt
1/4 tsp Pepper
3 cucumbers (peeled, remove seeds & thick slice) (after peeling cucumber, cut in half lengthwise and use a spoon to run down the middle to remove the seeds)
1 large onion (peeled, quartered and sliced thick)
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Directions: |
Directions:****1st step - prepare cucumbers, put in bowl, cover with cold water add 2 TBS of salt***
Let soak for at least 30 minutes - this step with the salted water will draw the excess moisture out of the cucumbers. If this step isn't done then the sauce will become watery instead of being thick.
Mix first 5 ingredients, whisk until smooth. Taste and adjust if you want it more sweet or vineragy.
Drain cucumbers from salt water well, you do not need to rinse, just drain. Then dump into sauce, add onions, stir well.
Put into a good bowl with an air tight seal - do not use metal or stainless steel. Place in fridge.
Stir every 12 hours for at least 2 days. It is normal for the mixture to look bubbly and frothy, the vinegar is working with the sour cream to "ferment"
After 2 days - it's ready to eat.
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Personal
Notes: |
Personal
Notes: Good as a side dish, great for picnics, the sauce is really good over potatoes.
This recipe has been in our family for at least 5 generations. From my mothers side of the family, the Pemberton's. We are not sure if this is German or Swedish origin.
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This recipe for Carol's Creamed Cucumbers is from