Creamed Cucumbers

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 Cucumbers

Recipe by A Coalcracker in the KitchenCourse: 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.


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