- 1/2 cup sour cream
- three tablespoons white vinegar
- 1 tablespoon sugar
- Pepper to taste
- 4 medium cucumbers, peeled if sought after and thinly sliced
- one small sweet onion, thinly sliced and separated into rings
- In a massive bowl, whisk sour cream, vinegar, sugar and pepper until blended. Include cucumbers and onion toss to coat. Refrigerate, covered, at least four hours. Serve with a slotted spoon.
I have manufactured this for many years minus the sugar. Salt and drain people cucumbers prior to making use of. This is a great refreshing dish. You can include dill or garlic or an herb of you selection and is even now a simple but fantastic recipe.
This is the way my mom taught me how to make, but she constantly sliced the cucumbers very first, location in bowl and refrigerate to get as considerably water out as attainable
Because the cucumbers tend to “weep” and depart water in the bowl, it is very best to slice the cukes and put them in a bowl and sprinkle lightly with sale. Allow them sit for an hour or so to draw out the water then drain nicely ahead of including the sour cream, etc.
This was so effortless and I loved currently being able to make it in Advance. My family members truly enjoyed this side dish at a current household barbecue. I will be creating this very frequently with summer just around the corner!
Thought recipe was wonderful some thing diverse from the standard run of the mill so to talk, have passed on to several buddies and have it often summertime and winter.
This sounds great. I use red wine vinegar and get rid of the sugar.
I’ve been creating cucumbers and sour cream for as long as I can remember, finding out from my mom and grandma. I don’t ever measure, but this seems to be like what I use. I do as an additional reviewer pointed out: we consume the cucs and onions and then start off in excess of with the leftover dressing. I like to use red onions at times for the shade. 1 reviewer explained they left out the onion simply because they don’t like raw onion, but the dressing truly mellows the onion. This is truly one of my favorite comfort meals all year extended, but it’s even greater with summer’s fresh out of the garden cucumbers.
Ok, lets put it straight why i gave four stars: I am Hungarian residing in Budapest so i can inform you missed some steps from this recipe: 1. Salt the sliced cukes dlightly and put it aside. Wait 30mins and squeeze out all the moist just as your hands can bear it:) place the liquid aside now. 2. one spoon of vinegar -two spoons of sugar (caster dissolves faster) -three spoons of liquid is the main ratio but you can taste. Its the ideal if theres a tiny acidity but a lot more sweet than salty (thats why you dont need to have more salt just whats in the liquid of the squeezed cucumber) three. Place collectively the acidy liquid snd cucumber and allow it rest in the fridge with a clive garlic crushed into the bowl four. When serving then we put the sour cream on top of it and combine it in our personal salad plates You can also consider this liquid with tomatoes and shallots sliced to half rounds, but you will need some water because you dont have cucumber liquid to use. We consume these as a salad apart from prklt (tew), paprikash, and of course wiener schnitzel:)
My gramdparents have been from Hungary. My grandma, mother, I and my daughter all have made these as a holiday dinner staple. We will not use the sugar and vinegar, just sour cream. We salt the thinly sliced cukes and salt. Then they sit in the fridge in a bowl overnight. The up coming morning we squeeze as a lot of the water out that we can get (this can consider numerous times to get them just appropriate), include the sour cream, combine and prime with Hungarian Parika. There is not any person except my Dutch husband, who does not like them, but my husband just isn’t going to eat cucumbers.