Total Time
4hrs 10mins
Prep 10 mins
Cook 4 hrs

As a teenager, I worked in a boat club where they served these delicious cucumbers. A sweet old lady named Annie would prepare this daily, and I have fond memories of her. The members of the club loved this dish so I know that you will too. (Preparation time is very fast, but the numbers below include the refrigeration time.)

Ingredients Nutrition

Directions

  1. Peel cucumbers, slice paper thin. (You can cut in half and remove seeds first if you wish, but Annie did not do it this way.).
  2. Place in medium bowl and cover with water. Add 1 tsp salt.
  3. Refrigerate overnight or for at least 4 hours.
  4. Drain well in colander, do not rinse. Place in serving bowl.
  5. Chop the green onions and add to cucumbers.
  6. Add sour cream, lemon juice and dill. Stir to combine.

Reviews

(4)
Most Helpful

Great salad. We skipped the salting part since we used a non bitter garden cucumber.

Maito September 12, 2009

LOVED IT! These were so good, and very refreshing with our Mexican dinner. I have to admit that I'm not a big cucumber fan, but I had no problem gobbing these up. Hubby, who is a cucumber lover, thought they were terrific too. I added a bit of pepper and garlic too. Edited to say that OF THE 350 RECIPES I REVIEWED IN 2008, THIS HAS GONE INTO MY TOP 20 FAVORITES COOKBOOK.

puppitypup January 06, 2009

Hello mums the word, both sets of my grandparents from Eastern Europe, made their cucumbers this way and I loved them! I wasn't sure I would ever again find any like them! I made them as a side for recipe #274288 and the creamy, cool, & refreshing taste of the cucmbers were just the right thing to make! The dill makes the dish!! :) Made for "I Recommend . . .A New Thread" from puppitypup's recommendation - thanks so much for sharing this recipe - it is definitely a keeper! Diane :)

Manami June 03, 2008

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