Ingredients:
- ½ cup sour cream
- 3 tablespoons white vinegar
- 1 tablespoon sugar
- Salt & pepper to taste
- 4 medium cucumbers, peeled & sliced thin
- 1 small sweet onion, thinly sliced and separated
Construction (Step-by-Step Instructions):
- Prepare the Dressing:
- In a large bowl, whisk together the sour cream, vinegar, sugar, salt, and pepper until well combined.
- Add the Vegetables:
- Toss in the thinly sliced cucumbers and onions, making sure everything is well coated.
- Chill & Serve:
- For best flavor, cover and refrigerate for at least 4 hours to let the flavors meld.
- If you can’t wait, go ahead and dig in right away!
Variations:
- Dill Version: Add fresh or dried dill for a classic Hungarian touch.
- Garlic Kick: Stir in a minced garlic clove for extra depth.
- Lighter Option: Use Greek yogurt instead of sour cream for a tangier, protein-packed version.
- Extra Crunch: Add thinly sliced radishes or bell peppers for more texture.
Tips for the Best Sour Cream Cucumbers:
- Salting the Cucumbers: For a crispier salad, sprinkle the sliced cucumbers with salt and let them sit for 15-30 minutes. Drain any excess liquid before mixing with the dressing.
- Make-Ahead Friendly: This dish gets better with time, so if possible, let it sit overnight.
- Best Cucumbers to Use: English cucumbers or Persian cucumbers work best because they have fewer seeds and a crispier texture.
Would you like a good dish to serve this with? Maybe something Hungarian?