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Sour Cream Cucumber Salad

Time 20 minutes
Yields Serves 12
Sour Cream Cucumber Salad
1

Fill a large bowl with salted ice water. Peel the cucumbers and slice them 1/8-to 1/4-inch thick. Place the cucumber slices in the water and let them stand 1 hour.

2

Meanwhile, combine the sour cream, vinegar, sugar, dill and celery seeds, mixing well. Refrigerate until ready to use.

3

Drain the cucumbers well and let them stand in a colander to air-dry, or lay the slices on paper towels. Place the slices in a serving bowl, add the onion and gently toss with the sour cream mixture.

4

Chill thoroughly, at least 2 hours, before serving.


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