Cucumber Sour Cream Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is the way my Mother-in-law prepared cucumber salad. Sometimes my Mother-in-law added diced pickled beets to the salad. It was delicious and added a slight pinkish colour to the sour cream. Ingredients:
1 large english cucumber (no seeds), washed, fork run the length of the cucumber all around, then thinly sliced |
note: both my mother and mother-in-law took a fork and ran it lengthwise along the outside of the entire cucumber. my mother said it helped to prevent indigestion and she liked how it looked. |
1 medium spanish or vidalia onion, thinly sliced |
1 tub sour cream, never used light sour cream |
a splash of either lemon juice or vinegar |
spring onion or fresh chives and always fresh dill from the garden to sprinkle over top |
Directions:
1. Thinly slice the cucumber and onion.
2. Blend together the sour cream and either a splash of lemon juice or vinegar.
3. Pour the sour cream over cucumber and onion.
4. Gently fold mixture and allow to sit in the refrigerator for at least 4 hours.
5. Garnish with fresh spring onion / chives and always fresh dill.
6. Serves 4 - 6
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