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"Hunger is the best sauce in the world."--Cervantes

Sour Cream Cucumbers Recipe

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This recipe for Sour Cream Cucumbers is from The Verhage 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:  
1/2 cup sour cream
3 tablespoons white vinegar
1 tablespoon sugar
Pepper to taste
4 medium cucumbers, peeled if desired and thinly sliced
1 small sweet onion, thinly sliced and separated into rings



Directions:
Directions:
In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon.

Test Kitchen Tips
Cucumbers with Dill: Omit first four ingredients. Mix 3/4 cup white vinegar, 1/3 cup snipped fresh dill, 1/3 cup sugar and 3/4 teaspoon pepper. Stir in cucumbers and onion.

Personal Notes:
Personal Notes:
Many grocery store cucumbers are coated with protective wax to prolong freshness. They should be peeled before eating. There’s no need to peel English cucumbers that are wrapped in plastic instead. Ditto for cukes from the farmers market or your own garden. Whether or not to peel these is a taste preference.

 

 

 

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