What is fresh from the field around your area? Here in central Texas, cucumbers abound. So it was that a family friend offered me some pickling cucumbers from his garden and I agreed to “do something with them”.
At first, I wanted to make some fresh pickles, sometimes called refrigerator pickles. When I went to the grocery to get the spices and herbs, I changed my mind quickly because of sticker shock. More on that in a future post.
As I rethought my cucumbers, I remembered them sort of marinated in sour cream from my childhood. Plus, I recalled liking them that way. I fiddled around with a couple of cukes and I hope you enjoy these!
Cucumbers in Sour Cream
Author: Dennis Killebrew
Recipe type: Side Dish
Cuisine: American
Prep time:
Total time:
Ingredients
- 1 Pound Pickling Cucumbers, Peeled and Sliced ⅛" Thick or Less
- 6 - 8 Ounces (By Volume) Sour Cream
- 2 Teaspoons Wine Vinegar (Red or White)
- 1 Slice from a Large Yellow Onion ¼" Thick, Quartered
- 1 Dash of Garlic Powder
- 1 Teaspoon Dried Dill Weed or ⅓ Teaspoon Fresh, Minced Finely
- Salt and Freshly Ground Black Pepper to Taste
Instructions
- Place all ingredients in a bowl with plenty of room to stir. Mix carefully, but thoroughly to combine all ingredients.
- Pour into a sealable container to fit, cover and refrigerate overnight for best flavor.
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