Cucumber Soured cream and dill
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 76.3
- Total Fat: 3.6 g
- Cholesterol: 13.3 mg
- Sodium: 64.2 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 1.2 g
- Protein: 3.7 g
View full nutritional breakdown of Cucumber Soured cream and dill calories by ingredient
Introduction
Cucumbers with light sour cream and dill Cucumbers with light sour cream and dillNumber of Servings: 6
Ingredients
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1 dash Pepper, black
1 dash Salt
1 Tbsp. minced Onion
1 tsp Granulated Sugar
1 cup Daisy Light Sour Cream
2 tsp. Vinegar, Heinz Distilled White
1 tsp Dill weed, dried (if using FRESH dill, then adjust to 2 TBSPS. of chopped dill)
3 cups, sliced Cucumbers (about 1 long English cuke or 3 smaller cukes)
Tips
Recipe is from an old recipe book from my mother by Lexington Farms in Lexington Mass. accessed on 1/28/21.
Directions
Slice all 3 cucumbers and place in a colander. Sprinkle with salt. Drain for approximately 1 hour then rinse off salt. Pat dry with some paper towels.
In a small mixing bowl, wisk together the sour cream, vinegar, sugar, onion, and dill weed. Stir cucumber slices into the dressing, cover and refrigerate for at least 2 hours.
Serving Size: Makes 6 Servings of 1/2 a cucumber each
In a small mixing bowl, wisk together the sour cream, vinegar, sugar, onion, and dill weed. Stir cucumber slices into the dressing, cover and refrigerate for at least 2 hours.
Serving Size: Makes 6 Servings of 1/2 a cucumber each
Member Ratings For This Recipe
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