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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Dilly Cucumber Salad Recipe

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This recipe for Dilly Cucumber Salad is from The 2006 Intermatic 115th Anniversary 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:  
8 c. – cucumbers, pared & thinly sliced (about 4 medium)
1½ c. – sour cream
1 small – garlic clove, crushed
2 T. – salad oil
2 tsp. – sugar
1 tsp. – salt
1 tsp. – white wine vinegar
½ tsp. – dill weed
Directions:
Directions:
Place cucumbers into a large bowl. Mix remaining ingredients except dill weed; pour over cucumbers and mix gently. Sprinkle with dill weed. Cover; refrigerate at least 1 hour. Mix lightly before serving. If desired, sprinkle with snipped parsley. Makes 8 to 10 servings.

 

 

 

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