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Ingredients
- 3 pounds sliced and peeled cucumbers (weight after peeling)
- 1 small yellow onion, chopped fine
- 18 ounces light sour cream
- ¾ cup white distilled vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon dried dill weed (or 2 teaspoons fresh chopped dill)
Instructions
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Peel and slice the cucumbers, put aside. Chop the onion fine and continue to the dressing.
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In a medium size mixing bowl combine the sour cream, vinegar, sugar, and dill, stir well. Taste and adjust the vinegar and sugar if needed.
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Fold in the cucumbers and onions, mix well. Cover and refrigerate for at least one hour before serving.
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