My mom's side of the family was German and Irish. Settling in Pennsylvania, they adopted some of the cooking and customs of the Pennsylvania Dutch. This is a dish Mom loved, and today it's my favorite garden salad. It tastes delicious alongside a plate of homegrown tomatoes. —Shirley Joan Helfenbein, Lapeer, Michigan
Pennsylvania Dutch Cucumbers
Watch How to Make Pennsylvania Dutch Cucumbers
Pennsylvania Dutch Cucumbers
Prep Time
30 min
Yield
6 servings
Ingredients
- 3 to 4 small cucumbers
- 1 teaspoon salt
- 1 medium onion, thinly sliced into rings
- 1/2 cup sour cream
- 2 tablespoons white vinegar
- 1 tablespoon minced chives
- 1/2 teaspoon dill seed
- 1/4 teaspoon pepper
- Pinch sugar
- Lettuce leaves, optional
- Tomato slices, optional
Directions
- Peel cucumbers; slice paper-thin into a bowl. Sprinkle with salt; cover and refrigerate for 3-4 hours.
- Rinse and drain cucumbers. Pat gently to press out excess liquid. In a large bowl, combine cucumbers and onion; set aside. In a small bowl, combine sour cream, vinegar, chives, dill seed, pepper and sugar.
- Just before serving, add dressing to cucumbers; toss to coat. If desired, arrange lettuce and tomatoes in a serving bowl and top with cucumbers.
Nutrition Facts
1 cup: 61 calories, 3g fat (2g saturated fat), 13mg cholesterol, 406mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 2g protein.
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