Cucumber and Onion in Sour Cream |
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Prep Time: 45 Minutes Cook Time: 360 Minutes |
Ready In: 405 Minutes Servings: 4 |
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Simple recipe, but oh so good. Adapted from a recipe in the Southern Living 1981 Cookbook, month of April. Nice to have at a cookout. Nice, low-cal dish. Cook time is chill time, and prep time includes letting the cucumbers rest. Ingredients:
2 medium cucumbers, thinly sliced |
2 tablespoons kosher salt |
1/2 cup low-fat sour cream |
1 tablespoon white vinegar |
1 tablespoon white sugar |
2 small onions, thinly sliced |
Directions:
1. Lay cucumbers in one layer and sprinkle liberally with salt.
2. Let rest for 30 minutes.
3. Then take paper towels and blot moisture from cucumbers.
4. Get them as dry as possible.
5. Mix sour cream, vinegar, and sugar.
6. Combine onions and cucumbers.
7. Mix sour cream mixture and vegetables together.
8. Cover and chill at least 6 hours, preferably overnight, stirring occasionally.
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