- 2 cucumbers, thinly sliced
- 1 (8 ounce) container sour cream
- 1/4 cup distilled white vinegar
- 1/3 cup white sugar
- salt and ground black pepper to taste
- 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.
03/25/2017
recipepes.com
Cucumbers in Sour Cream, recipe
PT15M
PT1H
5
455 calories