With garden fresh cucumbers, onions, and sour cream, this Creamy Cucumber Salad is a cool, refreshing summer salad great for cookouts or light dinners.
I’m doing my summer MIA thing again. I know. I swore this would be the summer I finally shared the recipe for this Creamy Cucumber Salad, though, since I make it every single summer and never shared it! It also took me four years to share the Watermelon Punch recipe.
It’s just not easy for me to get everything done in the summer. I do have a few more recipes coming up in the next few weeks, though, then I might disappear again for two weeks until school starts back up. I’m still hoping to make it to the ocean before it’s too late!
Enough about my summer, and more about this cucumber salad! I have always preferred cucumber salad with sour cream over all the other cucumber salads out there, especially the cucumber in vinegar salad without any sour cream kind that one of my closest friends loves. I just figure if your going to do that you might as well just make pickles.
In my Creamy Cucumber Salad recipe, I use sour cream which I thin out with vinegar, then add sugar and dill. It’s creamy and tart, and can easily be adjusted with more or less vinegar and sugar. I used to add salt and pepper as well, but I forgot this time. For the most part I have stopped adding salt to most of my recipes, preferring to let people add it if they want it when they are eating.
How do you make Creamy Cucumber Salad?
Peel and thinly slice cucumbers, chop onions fine and set aside while you prepare the dressing.
In a medium mixing bowl combine sour cream,
vinegar,
sugar and dill.
Mix well with a whisk. Taste and adjust the dressing if needed.
Fold in the cucumbers and onions.
Mix well. Cover and refrigerate for for at least one hour before serving.
I make it with cucumbers right from my garden. Unfortunately, my garden isn’t doing too well this year, so it’s a good thing cucumbers are available everywhere right now! We do have a bunch of tomatoes, but they are still green. I’d better make my favorite fried green tomatoes next!
Here are some more of my favorite summer salads:
Mozzarella Tomato Artichoke Salad
Bacon Ranch Green Onion Pasta Salad
and a few from some fabulous food bloggers:
Easy Caprese Pasta Salad from Masala Herb
Summer Corn Salad from Cooking with Carlee
Watermelon Salad with Cucumber Feta and Mint from My Kitchen Love
WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! Click on the video below to see the Cucumber Salad recipe step-by-step.
- 3 pounds sliced and peeled cucumbers (weight after peeling)
- 1 small yellow onion, chopped fine
- 18 ounces light sour cream
- 3/4 cup white distilled vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon dried dill weed (or 2 teaspoons fresh chopped dill)
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Peel and slice the cucumbers, put aside. Chop the onion fine and continue to the dressing.
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In a medium size mixing bowl combine the sour cream, vinegar, sugar, and dill, stir well. Taste and adjust the vinegar and sugar if needed.
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Fold in the cucumbers and onions, mix well. Cover and refrigerate for at least one hour before serving.
Taste the sour cream mixture and adjust the vinegar and sugar to taste before adding the cucumbers.
Carol says
I have looked for a similar recipe for @ 50 years! When I was 15 working as an nurses aide in a small town hospital, our Sunday cook made this recipe and I fell in love with it. Have tried similar recipes but just couldn’t get it to taste like hers, I tried this recipes using celery seed instead of dill. After chilled, when I tasted it, I knew immediately that ‘this is it!!’
Thank you for sharing.
Bernadette says
Hi Carol, I am so happy to hear this!
Sofia Vargas says
Thank you for publishing this! I’m a beginner in this thing called “cooking”/”baking”, and this recipe was easy to follow and tasted like I’ve been making the dish for years! Thanks!
~Sofia Vargas
Bernadette says
That is great to hear! I learned slowly over the years, I do need more experience in baking, though.
Elizabeth says
My grandmother (maiden name Ludwik- Sounds like Ludevick) is German and I have fond memories of her when I eat this dish. My mother (now 86yrs old) taught me how to make it like Grandmother did. Your recipe is the same.
❤️❤️❤️❤️ This dish. Others that don’t like it, haven’t eaten much German cuisine. Sour kraut pork chops, German potatoes salad, German cabbage and sausage soup….vinager, sour food. We German’s ❤️❤️❤️ it!. Yummm! 😋
Bernadette says
I’m first-generation American on my fathers side, he was born in Germany and became a U.S. citizen when I was 3 or 4. My parents divorced when I was 7 and I haven’t had any contact with him since. I didn’t even know this is a German recipe! I thought I didn’t like most German recipes, I guess I should research more!
Mari says
My midwest family used Apple Cider Vinegar and we loved it that way.
Bernadette says
Great idea using apple cider vinegar. I’m glad you liked it.
Steph says
This is awful. 🤢 So disappointed. Even did 1/2 the vinegar by reading the comments. Did mayo, extra sour cream, salt pepper and it still it’s nasty!
Bernadette says
I’m sorry you didn’t like it. I’ve never tried it with mayo, so I can’t speak to that, however I’ve learned over the years that this recipe is very subjective, people either love or hate it.
Alicia M Beauchamp says
I have only ever made this recipe with 5 ingredients TOTAL!! Peeled and sliced cucumbers (salted and patted dry) thinly sliced sweet onions, sour cream and salt and pepper!! That’s it!! NO vinegar, NO sugar. You can also add a bit of dill for a little pop of flavor! Also, you CAN add a tiny bit of ANY type of vinegar if you like it, just add it into the sour cream before combining with the rest a teaspoon at a time until you like the flavor! I’ve tried it with plain white vinegar, red-wine vinegar and Apple cider vinegar, but I always end up just excluding the vinegar all together!
Give that a try, you may just love it!!
Celia says
Having a German mother, there is no such thing as too much vinegar. However, I found it a little too sharp. Next time I may try cider vinegar instead. Otherwise, very nice. (BTW, again being German, whole milk sour cream is good. 😁)
Bernadette says
I’m mostly German as well. I only used reduced fat sour cream because my husband has to watch his diet.
Michelle says
My mom used to always make this but she would use mayonnaise instead of sour cream. I made it tonight and the dressing tastes the same as she used to make even though I used sour cream. I can not wait until tomorrow to dig in!
Donna says
This is my most favorite salad but I agree that’s too much vinegar I would start with one or 2 tablespoons of vinegar first and then I would add more if I thought I need more
Ann Onnen says
I have made this for years and it is a family favorite! Someting I do to reduce excess water in cukes that tends to water down the dressing…after slicing cukes and onions, I alternately layer cukes, then onions in a large bowl, salting each layer as I go. Place a flat plate on top of layers and weight down with something heavy to compress cuke/onion layers. Set aside for a few hours, or as long as you can, occasionally draining water off. Works really well to keep dressing from becoming watered down. Also, only add dressing right before seving.
Bernadette says
Hi Ann, that’s a good idea! I usually make this salad last minute in the summer, without having planned to, really. I usually always have sour cream and we grow cucumbers, so I can put it together when we have people over. Next time I plan ahead to make it, I will try it this way. Thanks!
Jeff says
I’’m making this for a Christmas side dish. Reminds me of my Aunt’s from years ago. Sounds delicious and I can’t wait!!
Bernadette says
Great, I hope everyone likes it!
Barb C says
How much of each of the ingredients ?
Thank you
Bernadette says
Can you see the printable recipe card? If you can’t, please let me know because that is a serious problem. The ingredient amounts and instructions are listed there, and you can change the number of servings using the arrow by the “servings” number, which will then automatically change the ingredient amounts.
Rich says
Can a sugar substitute like Streva or Sweet and Low be used?
Bernadette says
Hi Rich, I’m sure you could but I have never tried it so I’m not sure how it would affect the taste.
Aubrey says
I wish I would have read the comments before I made this. I was so excited to taste it but then it tasted like straight vinegar! Wasted groceries and wasted money! Way too much vinegar! Yuck!
Bernadette says
Hi Aubrey, I know this recipe isn’t for everyone, however in the recipe I do state to taste the sour cream mixture and adjust the amounts of sour cream, vinegar, and sugar to suit your taste before adding it to the cucumbers.
Anna says
Could you add mayo to the recipe also ?
Bernadette says
Hi Anna, I don’t see why not. I would suggest 3/4 sour cream and 1/4 mayo.
Lesley Andring says
What about miracle whip?
Bernadette says
I never use Miracle Whip (I don’t like it), so I can’t say how it would be. If you try it, I would love for you to come back and let me know how it is.
Anita says
I would use a rose’ or cabernet blanc instead of the vinegar.
Bernadette says
Hi Anita, interesting idea, I would just make sure to label it so people know it’s not for kids.
Jane says
You don’t indicate when the onions are added in your instructions.
Bernadette says
Hi Jane, I would just add it in with the sliced cucumbers. I never realized I didn’t say that, I will fix it now.
Laura says
I had one cucumber in the fridge and wanted to try this, so I scaled it down to 1/4 cup sour cream, 2 Tbsp chopped green onions, 1 tsp vinegar, 1/4 tsp Stevie, generous pinch of dill, salt and pepper. Mixed all of that in a bowl and then used my mandolin to slice the peeled cucumber directly into the same bowl. Ate some of it right then and saved the rest for later. Delish!!!!
Bernadette says
Hi Laura, I’m glad you liked it!
Teresa says
Thanks for adding this! Being the only one in my house who likes this I wondered how to downsize for just one cucumber
Bernadette says
Hi! Just to let you know the printable recipe card has the ability to change the amount of servings and the amount of ingredients. But, it would really depend on the size of the cucumber.
Debra says
Hi Bernadette, this is a good recipe l make it often. The thing l do different is l use a sweetner instead of sugar due to my diabetes, and then it is also Atkin approved. Love it on BBQ days.
Bernadette says
Hi Debra, I’m glad you like it. It’s great that you can easily adapt it for your diet.
Susan says
For a lighter version I use yogurt instead of sour cream. I also prefer green onions instead of yellow… gives it additional color! I also use only a tablespoon or two of white vinegar and a bit of olive oil … no sugar…mine is a bit different recipe but great flavor!
Geri says
I was taught to just put salt in with the cucumbers and store overnight in the fridge and let them soak, and then drain all of that and add the sour cream and cucumbers and dill, no vinegar or sugar or any of that stuff that you are mentioning
Bernadette says
Hi Geri, I started making it this way after I met a friend I mentioned in the post that would make a cucumber salad with only vinegar, water, and a little sugar. I prefer the sour cream version that still has vinegar in it, making it creamy and sour at the same time. Your cucumber salad sounds just as good!
Christa says
I also do like Geri. I am German by birth, and we used to make the cucumber salad all the time. Add some salt to the thinly sliced cucumbers, let sit overnight in fridge. Mash out all liquid from cucumbers, then add sour cream, little wine vinegar and little oil, some ground pepper, dill, chopped onions and let set for couple hours. Everyone loves it that I ever fixed it that way. Enjoy.
melinda says
this is the correct way to make it except my german mom lets it sit overnight with lemon pepper instead of salt. then no need dor anymore salt. then she added herb seasoning! this is the bomb salad!
Alicia M Beauchamp says
Yes!!! That’s the way to make it the best!!
Joy Wegner says
Way too much vinegar!! How do I cut the vinegar in the batch that I made following the recipe provided!?!
Bernadette says
Hi Joy, if it seems like too much vinegar you could add more sugar, a tablespoon at a time or try adding more sour cream.
Jean Ann Kezlan says
This looks wonderful to me. I live in Mexico and Dill is just not available………so, I am thinking I will add some pickle juice…………Hope it works. Thanks for the recipe.
Bernadette says
Hi Jean, Jean is my middle name! My niece would love pickle juice in this. Just remember to take an equal amount of vinegar out.
nicole says
I like to use milk instead of sour cream
Bernadette says
Sounds good!
J says
I grew up eating this salad in warm summer evenings surrounded by family. I adore this salad and am so excited to have found the recipe. I also used stevia instead of sugar and it is just as I remembered.
Lisa K Andrew says
We really like this! I altered it to our tastes. I omitted the onion (I cannot eat onion at all), and I added sugar (we found that 3 tablespoons of sugar works well). I also only used a 16 ounce container of sour cream and I added extra dill (because we really like dill!) We love this recipe: for the creaminess and the tang! Thank you so much!!
Bernadette says
Sounds great!