Cucumbers in Sour Cream for a Crowd

READY IN: 24hrs
Recipe by Miss Annie

This tangy recipe serves 40 people and can be prepared the night before.

Top Review by em...

I halved the recipe...it wasn't stated anywhere whether or not to keep the juice from the cucumbers...I left it..big mistake...it became too watery...the next time I make it I will drain the cucumber juice...other than that...this recipe is a keeper...I will make this again for Thanksgiving

Ingredients Nutrition

Directions

  1. Put cucumbers in a large, glass baking dish. Sprinkle 1/8 cup salt on the cucumbers, mixing well.
  2. Chill the cucumbers in the refrigerator.
  3. In a large mixing bowl, combine sour cream, lemon juice, scallions, sugar, pepper, and remaining salt.
  4. Refrigerate at least 2 hours.
  5. When both cucumbers and sour cream are well chilled, drain the water from the cucumbers and combine with the sour cream mixture.
  6. Chill again in the refrigerator for several hours or overnight.
  7. To serve, arrange cucumbers with sauce in several serving bowls and sprinkle with chopped parsley.

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