Cool and Creamy Cucumbers - a treat in this hot weather

 This sour cream dressing is sooooo good that I could eat it with a spoon without the cucumbers. This is a very refreshing side dish on a hot day. I made this as a side for grilled chicken and corn on the cob. Man, was that good eating! 

Cucumbers in Sour Cream Sauce

3 large cucumbers, sliced thin
1/2 Vidalia onion, sliced thin
8 oz. sour cream
3 Tablespoons cider vinegar
3 Tablespoons sugar
pinch baking soda
salt and pepper to taste

Place sliced cucs in a dish and sprinkle with salt and pepper. Place in refrigerator for 1 hour to draw out the water. Drain cucumbers (I salt mine and place them in a colander over a bowl so that they drain as they sit.)
Mix together the sour cream, vinegar, sugar and baking soda. Add to the sliced & drained cucs and the onions. Adjust seasonings if needed. Refrigerate until ready to eat. Enjoy! These are best served cold.

 Sounds real refreshing. Thanks

Brenda 

What a cute siggy or cartoon thingy. I hope someone tries these cucumbers. You won't be disappointed.

Yum.

My mother made these when we were kids and it's still one of my favorite dishes. But she never put baking soda in it (don't understand why you would) and she never measured. Like her I've always mixed up the dressing to taste.

I finally came across a recipe for it on recipegoldmine several years ago and that's the one I have in my favorites or hand out when someone asks for it but I try to remind them it's really more of a guideline and to adjust the amount of vinegar and sugar to taste.

_FOOTSIE:

But she never put baking soda in it (don't understand why you would)

You can leave out the baking soda and it is still delicious. I think it is the chemical reaction of the vinegar and the baking soda (think Jr. High science - volcano experiment lol) that makes the sauce really light and creamy smooth.

I never measure either - in fact, I had to go look at the recipe to see what the measurements were so that I could post the recipe. I always add and taste, add and taste, until it is just right. LOL , that is the kind of cook I am - I use recipes as a starting point and I go from there. I love to tweak and taste as I go along.

This is also delicious made with low-fat sour cream and splenda (replace sugar with equal measure of Splenda).