This cucumber salad is very simple, but delicious. It can be found as a side dish offering at some diners and restaurants in the Coal Region and in Pa. Dutch country. You can use common cucumbers in this salad, but the English/European cucumbers – sometimes referred to as “seedless” – have much fewer seeds and are less “watery” making them the preferred choice for keeping the dressing on this salad from becoming too runny. English/European cucumbers are found in the US in grocery stores usually encased in a plastic wrapping.
If using regular cucumbers, I peel them, then use a spoon to scoop the interior seed pocket out to get rid of the excess seeds and moisture. Because cucumbers are available in grocery stores year-round, this salad can also be made year-round. It is as much at home on the holiday table as at a potluck or casual picnic.
Creamed CucumbersCourse: Salads, SidesCuisine: Pa. Dutch, Coal Region, Eastern EuropeanDifficulty: Easy
1 – 12 to 14 inch English/European cucumber (also referred to as “seedless”)
1 medium sweet onion
salt and pepper
2 Tablespoons white or cider vinegar
1 to 2 teaspoons sugar, to taste
sour cream as needed (approx. 1/2 to 1 cup)
fresh or dried dill weed (optional)
- Peel and very thinly slice cucumber and onion. Sprinkle with a teaspoon of salt and let stand in a colander for a few minutes.
- Pat with towel or absorbent paper to take off as much moisture as possible.
- Place cucumbers and onions in bowl, add the vinegar and sugar and mix.
- Toss with enough sour cream to lightly cover the cukes and onion and sprinkle with pepper and fresh or dried dill weed to your taste (optional).
- Stir and chill before serving to allow flavors to blend.
DID YOU MAKE THIS?
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