Creamy Cucumber Salad

"This is the best way to use up garden cucumbers. Cook time is the chill time."
photo by esteban photo by esteban
photo by esteban
photo by Leigh B. photo by Leigh B.
photo by Random Rachel photo by Random Rachel
photo by esteban photo by esteban
photo by esteban photo by esteban
Ready In:
1hr 15mins




  • In a mixing bowl, whisk together sour cream, sugar, vinegar, dill, salt and pepper.
  • In a separate large mixing bowl, toss together cucumbers and onions.
  • Pour sour cream mixture over top and mix together.
  • Chill at least 1 hour before serving.

Questions & Replies

  1. what do you consider a large cucumber?


  1. After reading the reviews, I decided to tweak the sugar and vinegar per my own taste. I edited the portions to 4 and followed that recipe except I used 1T of sugar and 2T of vinegar. I also used 1.5 English cucumbers.. I thought it was awesome and eating some leftover right now. The husband ate it but would rather have my other recipe for cucumber salad.
  2. I love this salad. To rid the water, I core the middle of the cukes eliminating the seedy soft center. you get nice crescent-shape cucumber slices, great flavor, and no excess liquid. It takes a bit longer, but it is worthy to retain that great dilly taste.
  3. Oh yum! I really loved this and it is so refreshing for the summer months. I only made about 1/4 of the recipe because I only had 1 cucumber. I did salt and drain the cucumbers, but the dressing still ended up being a bit runny and not creamy like it was when first dressing. I think next time I will prepare the dressing and keep the cucumbers and onions separate, and then right before serving toss it all together. I will also next time cut my cucumbers a little thicker. I used my mandolin on the thinnest blade, but I think I would of preferred the cucumbers to have a bit more texture, so I will use the thicker size on my mandolin next time. We really loved this! Thank you for the recipe!
  4. This was the best cucumber salad I have ever tried. I took the advice of Mellza216 (below) and scooped out the seeds which was very easy and cut larger slices.
  5. This recipe is absolutely delicious and my mom has been making it since I can remember and long before internet. It's also a great dressing with fresh garden green leaf lettuce and thin slices of radishes along with green onions. So nostalgic. A wonderful share for all to enjoy.


  1. This may seem like an odd tweak, but.... who does your dishes? This is strictly a one-bowl dish. Medium to large bowl according to the amount of cucumbers you're making. Mix up the dressing in that bowl, then add the cucumbers and onions and toss well. One bowl, one spoon/spatula, half the dishes to wash.
  2. To remove excess moisture I slice the cucumber and toss them with salt (1/2 tsp for 1 large English cucumber) put them in a strainer over a bowl for 1 hour. Then I scoop the cucumbers out and gently press them with your hands between layers of paper towels. The recipe it self is perfect you can adjust the amount of dill to you liking
  3. Cut sugar in half
  4. I only had two large cucumbers so I did halve the other ingredients but otherwise followed the recipe exactly.
  5. This was really good. I followed the recipe other then I used Splenda instead of sugar plus I only used 2 cucumbers. I made this as a side to Recipe #364929 which worked nicely. I did try this after about two hours and I did like it better once it sat longer so that it drew through the cucumbers more. Made for Spring PAC 2011.



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