After-Church Creamy Cucumbers


  • 1/2 cup sour cream
  • 3 tablespoons white vinegar
  • 1 tablespoon sugar
  • pepper, to taste
  • 4 medium cucumbers, peeled and thinly sliced
  • 1 small sweet onion, thinly sliced and separated into rings


  1. In a large bowl, whisk the sour cream, the vinegar, the sugar, and the pepper together until blended.

  2. Add the cucumbers and the onions to the sour cream mixture and toss to coat.

  3. Refrigerate the cucumber mixture, covered, for at least 4 hours and up to overnight.

  4. Serve the cucumbers with a slotted spoon.

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