Cucumbers in Dill Cream

""A Family Reunion", Good Food Magazine, August 1986. Prep time does not include 1-2 hours to chill."
photo by Dienia B. photo by Dienia B.
photo by Dienia B.
photo by Starrynews photo by Starrynews
photo by momaphet photo by momaphet
photo by LifeIsGood photo by LifeIsGood
Ready In:




  • Mix sour cream, all but 1 T. of the dill, the vinegar, salt, and red pepper sauce in small mixing bowl.
  • Make 3 or 4 layers of onion, cucumber, and sour cream mixture (in that order) in a 2-quart serving bowl. Refrigerate covered 1-2 hours, spooning juice from bottom of bowl over top several times.
  • Sprinkle remaining 1 T. dill over top and serve cold.

Questions & Replies

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  1. Starrynews
    Great salad! The dill cream sauce was very refreshing and complemented the cucumbers and onions well. Thanks for sharing! ZWT9
  2. momaphet
    These were light and refreshing, I liked that they weren't sweet. I used a combination of fresh and dried dill with Persian cucumbers. Made for ZWT 9 Scandinavia by one of The Appliance Killers
  3. LifeIsGood
    These were fantastic! Very similar to a recipe my mom always makes. I did peel the cucumbers (because my mom always does) and added some black pepper. I love the dill addition. The cider vinegar is the perfect amount for the amount of cucs and sour cream. Made for ZWT9 Scandinavia for the Soup-A-Stars
  4. lauralie41
    My DH loved these cucumbers but for me the cider vinegar flavor was a tad overpowering. I did use only two dashes of hot sauce and 2 medium onions with the long english cucumbers. I marinated for 2 hours and enjoyed the salad especially with the fresh dill. Thanks JackieOhNo! for sharing this simple and tasty recipe! Made and reviewed for the Please Review My Recipe Tag Game.
  5. Dienia B.
    easy helped use up the bag of cucumbers i just got zwt9


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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