Recipe courtesy Food Network Magazine
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Toss 3 peeled and thinly sliced cucumbers with 1 tablespoon salt in a bowl. Chill 1 hour, then drain and pat dry. Meanwhile, soak 3 tablespoons minced onion in cold water 15 minutes; drain. Mix 1 1/2 cups sour cream and 1 1/2 teaspoons sugar in a large bowl, then stir in the cucumbers, onion, some black pepper and 1/2 cup chopped pickled cherry peppers.
Photograph by Con Poulos
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By Nondie89
on September 03, 2011
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Question: Is okay as leftovers? I would hate to make 6 servings for myself and have 5 of them be ruined!
By gina85marie
on July 05, 2011
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I thought this was awesome. Light and a perfect summer side dish and very healthy and lo-cal. LOVED it!!
By gunzie
wilmington, de
on July 02, 2011
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I am familiar with this recipe and have made it before. The version I use is a Pennsylvania Dutch one where you balance sweet with sour. I would put in 1 1/2 tsp sugar AND 1 1/2 tsp vinegar to get the sweet & sour effect. Also, I've never heard of using pickled peppers in it but I am used to the traditional version. It's a nice, light, cooling salad to go along with something that has more of a kick. Tastes like summer to me!
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