Cucumbers in sour cream #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Cucumbers (enough to make 2 cups) |
| 1 | teaspoon | Salt |
| ½ | cup | Sour cream |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Minced onion |
| 1 | tablespoon | Minced dill pickle |
| ¼ | teaspoon | Sugar |
| ⅛ | teaspoon | Pepper |
Directions
Leave cucumbers unpeeled, slicing thinly. Score sides before slicing with tines of fork. (You may peel if desired for decorative effect.) Place slices in bowl with salt. Cover and chill at least 30 minutes or as long as 24 hours. Drain off accumulated liquid. Season with dressing.
Dressing: Blend sour cream, lemon juice, onion, dill pickle, sugar and pepper. Pour over cucumbers just before serving. Taste for salt and add if necessary.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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