Sour Cream Cucumber Salad Recipe 455
AUNT GERT'S SOUR CREAM CUCUMBERS
Creamy cucumber salad.
Provided by Jan Mcdanel
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 4h10m
Yield 8
Number Of Ingredients 4
Steps:
- Layer 1/4 of the sliced cucumbers and 1/4 of the onion in a large bowl. Season with 1 teaspoon of salt. Repeat the layers 3 more times. Cover and allow to rest on the counter until the cucumbers and onion releases about 1 inch of liquid and are softened, 3 to 4 hours.
- Drain cucumbers and onion in a colander and thoroughly rinse to remove any remaining salt. Let the vegetables continue to drain in the colander for 30 minutes. Transfer the vegetables to a bowl, then stir in the sour cream. Cover and refrigerate until chilled, about 30 minutes.
Nutrition Facts : Calories 85.1 calories, Carbohydrate 6.5 g, Cholesterol 12.5 mg, Fat 6.2 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 3.8 g, Sodium 1181.3 mg, Sugar 0.8 g
CUCUMBER SALAD WITH SOUR CREAM AND DILL DRESSING
We've given this creamy cucumber salad recipe a healthy update. But it's still so good, you won't even notice! Reduced-fat sour cream (in place of full-fat) lowers the calorie count without losing taste.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 63 g, Fat 4 g, Protein 2 g
CUCUMBER WITH SOUR CREAM
A marinated cucumber salad that is best made with fresh garden cucumbers when available. Also good as a dip if you chop the cucumbers instead of slicing them.
Provided by Shults3
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk vegetable oil, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl until the oil emulsifies.
- Fold the cucumbers into the marinade until evenly coated.
- Marinate cucumbers in refrigerator for 2 hours.
- Drain cucumbers and discard marinade.
- Whisk mayonnaise, cream, onion, sour cream, lemon juice, and basil together in a bowl.
- Fold drained cucumbers into mayonnaise mixture; season with salt and pepper to serve.
Nutrition Facts : Calories 547.3 calories, Carbohydrate 5.5 g, Cholesterol 34.1 mg, Fat 59 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 11.7 g, Sodium 535.5 mg, Sugar 0.8 g
SOUR CREAM CUCUMBER SALAD
"ONE OF the staples of Ukrainian cooking is sour cream. This combination of sour cream and cucumbers makes a very tasty salad. During the summer we use cucumbers from our garden for that wonderfully fresh, crunchy taste. But store-bought cucumbers work almost as well, so we enjoy this dish year-around-it goes especially well with meat dishes."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Sprinkle the cucumbers with salt. Let stand 15 minutes. Drain liquid. Add onions, vinegar and pepper. Just before serving, stir in sour cream.
Nutrition Facts : Calories 35 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 197mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
CREAMY CUCUMBER SALAD
Make and share this Creamy Cucumber Salad recipe from Food.com.
Provided by Parsley
Categories Low Protein
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, whisk together sour cream, sugar, vinegar, dill, salt and pepper.
- In a separate large mixing bowl, toss together cucumbers and onions.
- Pour sour cream mixture over top and mix together.
- Chill at least 1 hour before serving.
SOUR CREAM CUCUMBERS
We have a tradition at our house to serve this creamy cucumber salad with the other Hungarian specialties my mom learned to make from the women at church. It's especially good during the summer when the cucumbers are freshly picked from the garden. -Pamela Eaton, Monclova, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 62 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 5mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CREAMY CUCUMBER SALAD
Fresh dill and sour cream turn the summer staple into something cool, creamy and refreshing. Try this classic Midwestern salad with black bread and smoked salmon, or as a simple side for chicken or fish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
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.
GRANDMOTHER'S SOUR CREAM CUCUMBER SALAD
This recipe is just like my grandmother's cucumber salad. A great side dish for summertime grilling or anytime.
Provided by Drewbasa
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 30.9 calories, Carbohydrate 6.1 g, Cholesterol 1.2 mg, Fat 0.7 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 294 mg, Sugar 3.6 g
CUCUMBERS IN SOUR CREAM
From Aebleskiver and More - A Sampling of Danish Recipes by Lisa Steen Riggs. Number of servings is a guestimate.
Provided by AB_Fan
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 60.1, Fat 3.1, SaturatedFat 1.9, Cholesterol 6.3, Sodium 1173, Carbohydrate 7.8, Fiber 0.8, Sugar 4.1, Protein 1.3
SLOVAK CUCUMBERS IN SOUR CREAM
This is wonderful! It is important to let the sliced cucumbers sit for 1/2 hour and then squeeze out the water.
Provided by Merlot
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the cucumbers, garlic and salt in a colander.
- THIS IS IMPORTANT: Place the colander in the sink and let stand for 1/2 hour.
- Squeeze out as much water as you can with your hands.
- Then place in a bowl and add the sour cream, vinegar.
- (You may also add thinly sliced onions at this point).
- Mix well and sprinkle with paprika for color.
Nutrition Facts : Calories 58.6, Fat 2.6, SaturatedFat 1.4, Cholesterol 6.2, Sodium 159.3, Carbohydrate 8.7, Fiber 1.2, Sugar 4.1, Protein 1.6
CUCUMBERS IN SOUR CREAM
This is a yummy side dish that we always have on Thanksgiving but it's great in the summer as well. The mixture will be soupy; it's supposed to be that way.
Provided by TARAWVU
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 4h10m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 69.1 calories, Carbohydrate 8.1 g, Cholesterol 8.3 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 11 mg, Sugar 6.4 g
CUCUMBERS IN SOUR CREAM
Thank Carmen Edwards in Midland, Texas for this quick, classic summer salad of cool, crunchy cucumber slices in a creamy dressing. "It goes with any entree," she notes.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 51 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 22mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
HUNGARIAN CUCUMBER SALAD WITH SOUR CREAM DRESSING
Haven't had a chance to try this yet myself, but it sounded good. I found it one time on the web. Let me know if you try it before I do how it is.
Provided by TXHomemaker
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel cukes.
- Drag fork tines down length of peeled cucumbers to create long groves that will look very nice when you slice cucumbers very, very thin.
- Put in mixing bowl.
- Peel and chop clove of garlic.
- Add salt and sugar slices.
- Mix in sour cream.
- Add vinegar and toss well, I use my hands, till cucumbers slices and sour cream are all frothy and foamy.
- Place in serving dish and sprinkle a little paprika on top for decoration, and serve well chilled.
SOUR CREAM CUCUMBER SALAD RECIPE
Wisconsinites have a well-deserved reputation for being a friendly, easygoing lot. But there's a sure way to start an argument, especially at this time of year: Drive down a rural county highway and pull into any local watering hole with a tin roof and a neon "Blatz" sign in the window. Park your car in the gravel lot among the pickup trucks and wood-paneled station wagons. Step into the bar and ask in a loud, clear voice, "Ya, hey dere: Can anybody tell me how to fry up a brat, eh?" Controversy will soon begin.Ask about toppings and you'll have a pier-six brawl on your hands. Like Italians with their red sauce and Hungarians with their goulash, there are as many recipes as there are cheeseheads frying up brats. And each passionately believes his is the best.In Wisconsin, the bratwurst is not a sausage. It's a regional ritual.Every August since 1953, Sheboygan, Wis.--the self-proclaimed Bratwurst Capital of the World--has celebrated Bratwurst Day. It's far from alone in its allegiance. This summer, as every summer, Wisconsin grills are being fired up from La Crosse to Manitowoc, from Kenosha to Lac du Flambeau, all to celebrate the legacy of the Badger State's favorite grub: the bratwurst.In Wisconsin the bratwurst is not just a staple food item but the centerpiece of a vibrant cultural esthetic. Like the Texas barbecue and the New England clam bake, the Wisconsin brat fry has its own traditional set menu, rich folklore and strictly observed rituals. Wisconsonites are nuts about their bratwurst, and once you've had the brat experience, you will understand why. The hot dog pales in comparison to the stalwart, meaty brat.For a genuine Wisconsin brat fry, it's important to get the right kind of brat. The various breeds of bratwurst can quickly confuse the uninitiated. There are any number of recipes, but the main spices usually include sage, mace, rosemary, thyme and celery seed.You may have seen fleshy, white brats in your local grocery. These are the Nrnberger variety, also known as veal bratwurst, and are made of a mixture of veal and pork. Mnchner veal bratwurst is similar in appearance but has a slightly spicier flavor. Veal brats, like hot dogs, are sold fully precooked and need only to be browned on a grill.But for our Wisconsin Brat Fry, the brat we want is all pork. This is the Thuringer bratwurst, named for Thuringia, the central German region where it originated. You will recognize it by its mottled appearance, like Italian sausage. Thuringers, in contrast to the veal types, are sold raw.If all of this is beginning to sound a little confusing, not to worry. There are a few guiding principles that, once understood, can land you as close to the real thing as you can get 2,000 miles away from Wauwatosa.First, start with good, fresh bratwurst. It can be obtained here in Southern California and is not as rare as you might expect. On occasion, I have seen Wisconsin brats in the meat sections of local supermarkets. The most common brands you may encounter are Johnsonville and Usinger's. Both companies make respectable brats, but by the time they've traveled this far, they may be weeks old. They'll be good, but not great. It's well worth the effort to make the special trip to a sausage shop (see box) to get fresh sausages.Next, you're going to need beer, and lots of it. Before grilling, bratwursts are poached in a broth of beer, flavored with onions, butter, black pepper and maybe a little garlic. The simmering beer cooks the meat, while the subsequent grilling contracts the sausage skin to give it the snap that is characteristic of a great bratwurst.The practice of cooking brats in beer before grilling isn't as traditional back in the Old Country as it has become in Wisconsin. Gary Troub, bratwurst maker and proprietor of the European Deluxe Sausage kitchen in Beverly Hills, believes it to be an American innovation. He only heard of the method upon moving to Los Angeles 11 years ago from his home near Koblenz in the Rhineland."Cooking in the beer, that's more something they do more in Milwaukee. Germans, we like to put the beer here," says Troub, pointing to his mouth with his thumb."That's right," concurs Fritz Thaller, second-generation Austrian sausage maker and owner of Atlas Sausage Kitchen in North Hollywood. "Germans traditionally just put it on the grill, they don't necessarily put it in beer. I personally like it, it does add some taste of the hops to the bratwurst. If I have American guests, I will soak the bratwursts in beer."As for the type or quality of beer used for poaching, there's some flexibility. Tradition dictates that the beer be cheap. A good rule of thumb for beer lovers is to use the cheapest you would drink if a gun were held to your head. Certainly, the better the brewski, the better the brat, and if you have the financial means, you can use pretty good stuff. In any event, choose a lighter lager or ale, and steer clear of stouts and darks.Be sure to stock plenty of beer for drinking as well. Beer and brats are an inseparable culinary pairing, like Champagne and caviar.After the poaching, the brats are grilled to a deep brown. Then they are returned to the broth, brought once more to a simmer and served buffet-style, straight from pot to bun in a wonderful ritual of Midwestern informality.The word "bun" may be a misnomer. Most brat enthusiasts get picky about their breads, calling for specific items such as "hoagie rolls" or the "Sheboygan hard roll," a specially-designed bratwurst bun rolled in cornmeal before baking. Most sources will simply recommend "a hard roll." A good six-pack of Italian rolls works well, or choose any kind of crusty, substantial roll you like. Even a good, sturdy brand of hot dog bun will work in a pinch, but toast it over the grill on both sides for a few minutes to give it some character.Once you've got your beer in hand and your brat lying naked in the bun, you need to dress it. Now here's where things get really picky. The most commonly accepted toppings are sauerkraut, horseradish, brown mustard and sometimes chopped onions.There are regional variations: Some Sheboyganites actually regard sauerkraut with disdain, while happily committing the unspeakable heresy of slathering ketchup on their brats. I'm convinced this is a micro-regional aberration. The citizens of "Brat City" should know better. A brat without kraut is like a frulein without a dirndl. The refreshing nip of good sauerkraut is the perfect compliment to the rich, round flavor of a well-cooked brat.Finding that sauerkraut, however, can be a challenge. Each brand has a remarkably distinct flavor and texture. Sauerkraut being something of an acquired taste to begin with, a thorough sampling of the available krauts might be more than many of us have the stomach for.Used as an ingredient, kraut is often drained, even rinsed, and flavored with white wine, caraway, sugar, apples, juniper and a host of other possible ingredients. The results can be delicious. If you're interested, I encourage you to explore and enjoy this wonderful food product.For your Wisconsin brat fry, however, forget all that. Just find a kraut that tastes good to you, open the can and pile it on.You'll need mustard too. A middle-of-the-road brown mustard like Gulden's is good, or a straightforward stone-ground. If all you have is bright yellow ballpark-type mustard, you might as well just skip it. Dijon can work, but be careful, especially if you add prepared horseradish. And really do try to have some horseradish, with as unadulterated an ingredient list as possible. Finally, a topping of fresh, chopped onions is a delightful option.There you have it: Your Wisconsin brat.But where's the potato salad? You won't find a brat in Wisconsin without a pile of German potato salad close by. American won't do; no mayonnaise allowed. Bacon, vinegar and onion are the basis for the classic bratwurst accompaniment.Please don't cut corners and pick up a pint from your local supermarket deli. I can almost guarantee it will be too sweet. My mother's rustic German potato salad is the best I've ever had, and foolproof. And it tastes better after resting a day, so try to make it ahead of time.A good brat and potato salad make a respectable brat fry all by themselves, but for a summer celebration with family and friends, round it out with simple extras highlighting the fruits of the season. Like Southern California, the Midwest enjoys an abundance of summer seasonal produce. While a refreshing German-style cucumber salad will be a great addition to your Wisconsin brat fry, feel free to simplify. In true Midwestern spirit, serve grilled corn on the cob with this meal and carve up a cool, ripe watermelon for dessert.
Provided by John Wollner
Categories VEGETARIAN, SALADS
Time 20m
Yield Serves 12
Number Of Ingredients 9
Steps:
- Fill a large bowl with salted ice water. Peel the cucumbers and slice them 1/8-to 1/4-inch thick. Place the cucumber slices in the water and let them stand 1 hour.
- Meanwhile, combine the sour cream, vinegar, sugar, dill and celery seeds, mixing well. Refrigerate until ready to use.
- Drain the cucumbers well and let them stand in a colander to air-dry, or lay the slices on paper towels. Place the slices in a serving bowl, add the onion and gently toss with the sour cream mixture.
- Chill thoroughly, at least 2 hours, before serving.
SOUR CREAM CUCUMBER SALAD
I didn't see any cucumber salads with Italian dressing. This was a staple in our house growing up. Cook time is chilling time. Chill however long you would like.
Provided by WI Cheesehead
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put cucumber slices in a serving bowl. Set aside.
- Mix remaining ingredients well, and pour over sliced cucumbers. Mix throughly.
- Refrigerate for awhile before serving, as it tastes better cold.
Nutrition Facts : Calories 66, Fat 3.5, SaturatedFat 1.4, Cholesterol 7.9, Sodium 522.1, Carbohydrate 8.2, Fiber 0.8, Sugar 3.7, Protein 1.8
CUCUMBERS WITH SOUR CREAM
My grandmother makes this and it is great. We put the sauce over everything. It's especially good over mashed potatoes. Nice and simple.
Provided by laksdf
Categories Side Dish Vegetables
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- In a small bowl combine cream, vinegar, salt, pepper, and dill. Place cucumbers in a medium bowl and pour sauce over them.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 6.9 g, Cholesterol 81.5 mg, Fat 22.2 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 13.8 g, Sodium 25.9 mg, Sugar 2.4 g
CUCUMBER SALAD WITH SOUR CREAM
I serve this refreshing and simple salad year-round because it perks up everyday meals. I think what makes it so special is the addition of dill.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine sour cream, sugar, vinegar, salt and dill. Add cucumbers; toss to coat. Chill for at least 30 minutes.
Nutrition Facts : Calories 46 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 242mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
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- Thinly slice the shallots (separate them into rings with your fingers). In a small container, stir together the shallots with the sour cream, white vinegar, dried dill, grated garlic clove, kosher salt, and black pepper. Cover and refrigerate for 1 hour.
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