Cucumbers Sour Cream Recipes

CUCUMBERS IN SOUR CREAM

Steps:

• In a small bowl, combine the sour cream, chives, lemon juice, salt if desired and pepper. Add cucumber and toss to coat. Cover and refrigerate until serving.

CUCUMBERS IN SOUR CREAM

Steps:

• Mix 1 tbsp salt with cucumber and onion lices; set aside for 15-20 minutes.
• In another bowl, mix together remaining ingredients.
• Rinse the salted cucumber and onion in clear water; press out liquid.
• Stir in the sour cream mixture.
• Chill before serving.

CREAMY CUCUMBER SALAD

Steps:

• Put a large colander in a large bowl. Add the cucumbers and onions to the colander, sprinkle with 1 tablespoon salt and toss until the salt is evenly distributed. Let stand at room temperature for at least 1 hour and up to 2 hours.
• Transfer the cucumbers and onions from the colander to a paper towel-lined baking sheet and pat them dry with another layer of paper towels.
• Whisk together the sour cream, dill, vinegar and a few cracks of black pepper in a medium bowl. Add the cucumbers and onions and toss until coated.
• To make ahead: Salt and pat dry the cucumbers and onions as above, then keep separate from the dressing until ready to serve.

MIZERIA (POLISH CUCUMBERS IN SOUR CREAM) RECIPE

Steps:

• Gather the ingredients.
• Slice the cucumber thinly.
• Place the cucumber slices in a colander and salt the cucumbers liberally.
• Allow the salted cucumbers to stand for 30 minutes.
• While the cucumbers are sitting, make the dressing. In a small bowl, mix together the sour cream, sugar, vinegar (if using), and fresh dill until well blended.
• Cover the dressing and refrigerate until ready to assemble the salad.
• Pat the cucumbers dry.
• Place in a medium bowl and add the dressing.
• Toss with the cucumber slices.
• Season to taste with salt and black pepper.
• Chill the cucumber salad until very cold.
• Sprinkle with additional dill, if desired, before serving.

SOUR CREAM CUCUMBERS

Steps:

• In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon.

GRANDMOTHER'S SOUR CREAM CUCUMBER SALAD

Steps:

• Combine cucumbers, onion, vinegar, sugar, sour cream, salt, and pepper together in a bowl.
• Cover bowl with plastic wrap and refrigerate until chilled, 20 to 30 minutes.

CUCUMBER AND ONION IN SOUR CREAM

Steps:

• Lay cucumbers in one layer and sprinkle liberally with salt.
• Let rest for 30 minutes.
• Then take paper towels and blot moisture from cucumbers.
• Get them as dry as possible.
• Mix sour cream, vinegar, and sugar.
• Combine onions and cucumbers.
• Mix sour cream mixture and vegetables together.
• Cover and chill at least 6 hours, preferably overnight, stirring occasionally.

CUCUMBER SALAD WITH SOUR CREAM AND DILL DRESSING

Steps:

• In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.
• Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours.

CUCUMBERS IN SOUR CREAM

Steps:

• Place the cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.
• Whisk the sour cream, vinegar, sugar, and salt in a mixing bowl until the sugar has dissolved. Drain the cucumbers and squeeze out the excess water; add to the bowl and mix to coat with dressing.

SOUR CREAM CUCUMBERS

Steps:

• Dissolve the salt and sugar in the vinegar, add the sour cream and stir smooth. You may like more or less vinegar, salt or sugar, but don't make the dressing too sweet. Add the chives, dill and celery seed. Slice the unpared cucumbers paper-thin and combine with the dressing. Chill for 1 hour or more. Sour cream cucumbers improve in taste as they stand. The flavor of the cucumbers seeps into the dressing.

CUCUMBER SALAD WITH SOUR CREAM

Steps:

• In a large bowl, combine sour cream, sugar, vinegar, salt and dill. Add cucumbers; toss to coat. Chill for at least 30 minutes.

MARINATED CUCUMBERS IN SOUR CREAM

Steps:

• In a medium bowl, combine first 6 ingredients; mix well. Cover; refrigerate 30 minutes to 2 hours.
• To serve: drain mixture. Add sour cream and dill; mix well.

CUCUMBERS AND ONIONS IN SOUR CREAM

Steps:

• Peel and slice the cucumber very thin.
• Chop the green onions (including the tops). Mix with the cucumber.
• Sprinkle the salt and sugar over all and toss lightly with a fork to distribute sugar and salt evenly over the cucumber slices.
• Let stand 15 to 20 minutes.
• Drain thoroughly, pressing cucumber to extract as much moisture as possible. Stir the vinegar into the sour cream.
• Add a dash of white pepper.
• Pour over cucumber and onion.
• Refrigerate until ready to serve. NOTE: I usually double this recipe as it is better the longer it sits in the refrigerator.
• I also like more onion so I usually use 3 to 4 if they are small.

SOUR CREAM, CUCUMBER AND DILL DIP

Steps:

• Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.

TROUT WITH CUCUMBER AND SOUR CREAM

Steps:

• Preheat oven to 375°F. Combine cucumber, 1 1/2 teaspoons dill and 1 1/2 teaspoons lemon juice in medium bowl. Season with salt and pepper. Toss to coat. Combine sour cream, lemon peel and remaining 1 teaspoon lemon juice in small bowl; season with salt and pepper and stir to blend.
• Brush baking sheet with some of melted butter. Arrange trout fillets, skin side down, on prepared sheet. Brush with remaining butter. Sprinkle trout with salt and pepper. Bake until just opaque in center, about 10 minutes.
• Divide cucumbers among 4 plates. Using spatula, place trout atop cucumbers. Spoon sour cream sauce over. Sprinkle with remaining 1 1/2 teaspoons dill.

CUCUMBER-SOUR CREAM DIP

Steps:

• In a strainer, squeeze out excess liquid from the grated cucumbers. In a medium bowl, mix with sour cream, herbs, and salt and pepper to taste. Refrigerate until ready to use.

CUCUMBER SOUR CREAM

Steps:

• Finely chop spinach, arugula, and shallot in processor. Add sour cream and mustard; process just until blended. Transfer to medium bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.) Stir cucumber into sour cream mixture. Season to taste with salt and pepper.