Prep 15 mins
Cook 1 min
My mom used to make this in the summertime with cucumbers fresh from her garden. It became a family favorite. I use my mandoline to slice the veggies very thin. I hope you enjoy this cool summertime salad as much as we do! Cooking time is chilling time.
- 118.29 ml sour cream
- 29.58 ml snipped fresh parsley
- 29.58 ml tarragon vinegar
- 14.79 ml sugar
- 0.25 ml dill weed
- 3 small cucumbers, sliced thin (English are best)
- 1 small sweet onion, sliced thin
- Combine sour cream, parsley, vinegar, sugar and dill weed.
- Gently add the onion and cucumber slices.
- Cover and chill.
- Best if served the same day.
This was really simple and so good. I made it as directed and my grandson wolfed these down. Thanks Chef PotPie for a nice keeper. Made for ZWT9.
I told DH to rate these cucumbers from 1-5....he said awesome! Loved these cucumbers! Did use dried parsley and one large English cucumber which was perfect with the amount of dressing. I have a feeling DH will be asking for these again soon. Thank you Chef PotPie for sharing your family recipe. Made and reviewed for Kittencal's European Forum's The Scandinavia Kitchen Tag Game.
Quick to pull together. I used fresh tarragon from the garden and subbed white wine vinegar for tarragon vinegar. Nancy's sour cream and also fresh parsley from the herb garden, too. Yum! Will taste good tomorrow in pitas I'm certain! Reviewed for ZWT # 6.