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Sour Cream Cucumbers

Source of Recipe

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Sour Cream Cucumbers

Taste of Home April/May 2007
59 reviews rate this recipe 4.5 of 5 stars.
Exchanges
Prep: 15 min. + chilling at least 4 hours.
Yield: 8 servings.

It�s been a tradition at our house to serve this dish with the other Hungarian specialties my mom learned to make from the women at church. It�s especially good during the summer when the cucumbers are fresh-picked from the garden. �Pamela Eaton, Monclova, Ohio

Ingredients:
� 1/2 cup sour cream
� 3 tablespoons white vinegar
� 1 tablespoon sugar
� Pepper to taste
� 4 medium cucumbers, peeled if desired and thinly sliced
� 1 small sweet onion, thinly sliced and separated into rings

Directions:
In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon.

3/4 cup equals 62 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 5 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. ++++ Exchanges: 1 vegetable, 1/2 fat.