It’s crunchy, refreshing, and just the right balance of creamy and zippy — the kind of salad you’d find next to fried chicken, meatloaf, or a backyard BBQ spread.
🥒 Old-Fashioned Creamy Cucumber Salad
Serves: 4–6
Time: 15 minutes prep + 30 minutes chill
Ingredients
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3 large cucumbers, thinly sliced (English or garden cucumbers)
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½ medium red or sweet onion, thinly sliced (optional but traditional)
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1 cup sour cream (or ½ sour cream + ½ mayo for a richer version)
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2 tbsp white vinegar (or apple cider vinegar)
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1 tbsp sugar
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1 tsp salt
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½ tsp black pepper
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1 tbsp fresh dill, chopped (or 1 tsp dried dill)
Instructions
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Prep the cucumbers
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Slice cucumbers thin (a mandoline works great).
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If using regular cucumbers, you can peel and scoop out some seeds for less bitterness.
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Place slices in a colander, sprinkle with a little salt, and let sit 10–15 minutes to draw out excess water.
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Pat dry with paper towels.
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Make the dressing
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In a large bowl, whisk together sour cream, vinegar, sugar, salt, pepper, and dill until smooth.
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Combine
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Add cucumbers (and onions, if using) to the dressing and toss until evenly coated.
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Chill
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Cover and refrigerate at least 30 minutes before serving so the flavors meld.
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Serve
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Stir gently before serving.
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Garnish with extra dill or a sprinkle of paprika if you want a vintage touch.
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Tips & Variations
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German-style version: Use plain yogurt instead of sour cream and add a pinch of mustard.
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Southern version: Add a spoonful of mayonnaise and a touch more sugar for that creamy-sweet flavor.
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Make-ahead tip: Best eaten the same day — the cucumbers get softer over time, but the flavor deepens beautifully.
Would you like me to give you the Amish-style creamy cucumber salad next (it uses a touch of buttermilk and sugar for a sweeter, tangier flavor)?
