1/2 cup light sour cream 1 tablespoon vinegar 1 teaspoon sugar 1/8 teaspoon dried dillweed 1/4 teaspoon salt dash of pepper 1 large cucumber, peeled, halved lengthwise and thinly sliced (about 3 cups) 1 small onion, thinly sliced and separated into rings or chopped
In a covered container stir together the sour cream, vinegar, sugar, dillweed, salt and dash of pepper. Add cucumber and onion; toss to coat. Cover and chill for 2 to 24 hours, stirring often. Stir before serving. Makes 6 side-dish servings.