It’s picnic season, y’all! Which means that there’s a need for tasty summer dishes which you can eat in 90-degree heat without getting a belly ache. This tasty cucumbers and dressing recipe fulfills that need and is one of my favorites.
I first had cucumbers prepared this way at The Pancake Pantry in Gatlinburg a few years ago, and I’ve been trying to recreate the recipe at home since. I think I’m finally pretty close. I grew up eating a standard cucumber, onion, and tomato salad that was made almost identically to this, with apple cider vinegar instead of white vinegar and without the sour cream; but I prefer this version. If you leave out the sour cream, this becomes a recipe that won’t go bad if it sits outside in the heat for long periods, so give it a try as well, depending on your needs.
Creamy Cucumbers and Dressing Recipe
- 6 medium cucumbers
- 1 medium sweet vidalia onion
- 1/2 cup sugar
- 1/2 cup white vinegar
- one 8-oz container of sour cream
- To taste:
- kosher salt
- cracked black pepper
- dill weed
- To peel or not to peel – that is the question. I think this salad looks prettier when you leave the cucumber peels on; but if you hate the taste or the waxy peel, feel free to strip those cukes bare. Then cut the cucumber in half, length-wise, and then chop into thin slices. (You will end up with half moon shapes).
- Sprinkle the cucumber chips with salt and let rest for 20 minutes or so. The salt draws out extra water so the dressing isn’t too runny.
- While the cucumber slices are resting, chop the onion into thin slices.
- Next, mix the ingredients for the dressing. Whisk the vinegar, sugar, sour cream, and spices (salt, pepper, and dill to taste) until smooth.
- Add the cucumbers and onions to the dressing and stir well until coated.
- Refrigerate for several hours or for the best flavor, overnight.
I brought this to my step-sister’s cookout recently and it was enough of a hit that I made it again for a baby shower I hosted. I hope you enjoy it!