Cucumbers in Sour Cream
This is a yummy side dish that we always have on Thanksgiving but it’s great in the summer as well. The mixture will be soupy; it’s supposed to be that way.
INGRIDIENT
DIRECTION
Step: 1
Place the cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.
Step: 2
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.
NUTRITION FACT
Per Serving: 69 calories; protein 0.9g; carbohydrates 8.1g; fat 4g; cholesterol 8.3mg; sodium 11mg.
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