One of my favorite side dishes from my childhood was cucumbers and onions in a cream sauce. We used to have them at holidays, for sure.
Aunt Harriet always had them whenever we would go over for ham dinner on New Year’s Day. And Mom often made them in the summer when the cucumbers started producing.
I had the first cucumber from my garden a couple of days ago, and today I picked another dozen cukes after a light rain this morning. They were all small to medium in size. Just perfect for creamy cucumbers.
So after taking a quick shower to wash off the sweat — it was already 80 degrees and very humid — I ran over to the supermarket for some sour cream, which I whisked together with some sugar and white vinegar. Then I sliced my cucumbers and a large Vidalia onion and added them to the sauce. The creamy cucumbers will now sit in the refrigerator for a couple of hours to let the flavors blend.
Who says you can’t relive your youth?
Sour Cream Cucumbers
½ cup sour cream
3 tablespoons white vinegar
1 tablespoon sugar
Salt and pepper to taste
4 medium cucumbers, peeled and sliced thinly
1 sweet onion, thinly sliced and separated
In a large bowl whisk ingredients. Add cucumbers and onions to coat. Cover and refrigerate for 4 hours.
4 thoughts on “CHEF JEFF: One Byte At A Time — Sour Cream Cucumbers”
Carol G Argall July 19, 2024 at 4:33 pm
amount of sour cream in recipe? amount of dill in pickle recipe?
ReplyJeff Tiedeman July 20, 2024 at 11:38 am
1/2 cup sour cream. Sorry about the omission.
ReplyCHEF JEFF: One Byte At A Time — Pan-Fried Walleye – UNHERALDED.FISH July 21, 2024 at 11:45 am
[…] latest meal of walleye was complemented with some fresh garden fare, steamed broccoli and sour cream cucumbers along with new potatoes. And the pan-fried walleye was as good as any I’ve ever eaten, even […]
ReplyHoward Hardy July 23, 2024 at 5:50 pm
The cucumber salad is resting in the fridge currently. Rather than white vinegar used a very nice Lambrusco vinegar and it’s sweet enough I left out the sugar. I also added fresh dill from my herb garden.
Reply