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Cucumbers with Sour Cream Recipe

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This recipe for Cucumbers with Sour Cream is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 medium size cucumbers
1 pint sour cream
2 tsp. cider vinegar
Garlic Salt
Paprika or dried dill

Directions:
Directions:
Cut ends off cucumbers and peel off skin. Slice at approximately ¼” thick. Place sliced cucumbers in a bowl in layers. As the cucumbers are layered, sprinkle each layer with garlic salt. After finished, add 2 tsp of cider vinegar to the bowl, cover with plastic wrap and set aside on the counter.
This gives the cucumbers a chance to release much of their water. Every 20 to 30 minutes, drain off some of the water that accumulates in the bowl. Approximately 30 minutes before serving, drain one more time. Then take a handful of the cucumbers and squeeze them over sink until more water comes out. Set squeezed cucumbers in another bowl until finished.
Add sour cream to squeezed cucumbers and mix up thoroughly. Smooth out the top of the mix, sprinkle with pepper and paprika or dried dill, cover again with plastic and put in refrigerator until serving.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
**Alternate – you can prepare the cucumbers, slice, layer and add garlic salt to each layer, but add the sour cream immediately. Chill and serve right away. The cucumbers will be more crunchy when serving this way.

Note: the cucumbers will continue to release water even while in the refrigerator, so they may seem watery when serving. And if using only one cucumber, use a ½ pint of sour cream.

 

 

 

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