My Grandmother's Cucumber Salad

A bowl of food on a plate, with Cream and Cucumber

4.67 from 3 votes

Creamy, crunchy, sweet, and tangy—there's just no other way to describe it! Excellent any time of year, but sensational when those cukes are vine-ripened and picked fresh from the garden

Prep Time15

Resting time1 30

Total Time1 45

Course: Salad

Cuisine: American

Servings:

Calories: 100kcal

Cost: $2

Ingredients

4 cups sliced cucumber about 4 to 5 cucumbers
1 to 2 tablespoons sea salt
1 sweet white onion sliced
1 cup sour cream
1 tablespoon white granulated sugar
1 tablespoon apple cider vinegar

Instructions

Place the sliced cucumbers in a colander in the sink and salt generously.
Mix gently with your hands so that all of the slices are covered with salt. Let stand for 30 minutes. Rinse very well and pat the cucumber slices dry in a towel.
In the meantime, in a large bowl, mix the remaining ingredients—onion, sour cream, sugar and apple cider vinegar.
Add the prepared cucumbers, stirring to cover completely.
Cover and chill for at least an hour before serving.

Notes

You can skip the salt-soak-rinse step if you would rather peel the cucumbers, or if the cucumber peel is not bitter.

Nutrition