Pennsylvania Dutch Cucumbers


3 to 4 small cucumbers
1 teaspoon salt
1 medium onion, thinly sliced into rings
1/2 cup sour cream
2 tablespoons white vinegar
1 tablespoon minced chives
1/2 teaspoon dill seed
1/4 teaspoon pepper
Pinch sugar
Lettuce leaves, optional
Slice tomatoes, optional


1 Peel cucumbers; slice paper-thin into a bowl. Sprinkle with salt; cover and refrigerate for 3 to 4 hours.
2 Rinse and drain cucumbers. Pat gently to press out excess liquid. In a large bowl, combine cucumbers and onion; set aside. In a small bowl, combine sour cream, vinegar, chives, dill seed, pepper and sugar.
3 Just before serving, add dressing to cucumbers; toss to coat. Arrange lettuce and tomatoes in a serving bowl if desired. Top with cucumbers

Helpful Hints:

Total Time
Prep: 30 min. + chilling
Makes 6 servings
Nutrition Facts
1 cup: 61 calories, 3g fat (2g saturated fat), 13mg cholesterol, 406mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 2g protein.

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