Serves: 6
Total Calories: 71
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. Combine cucumbers and onion in a large bowl set aside. In a small bowl, combine sour cream, vinegar, chives, dill seed, pepper and sugar. Just before serving, add dressing to cucumbers and toss. If desired, arrange lettuce and tomatoes in a serving bowl and spoon cucumbers into the middle.
© Copyright Reiman Publications, 1993-1997
This Pennsylvania Dutch Cucumbers recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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