Amish Cucumber Salad

Name: Amish Cucumber Salad
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 3 to 4 small cucumbers; 1 teaspoon salt; 1 medium onion, thinly sliced into rings; 1/2 cup sour cream; 2 tablespoons white vinegar; 1 tablespoon minced chives; 1/2 teaspoon dill seed; 1/4 teaspoon pepper; Pinch sugar; Lettuce leaves, optional; Tomato slices, optional

Total Time Prep: 30 min. + chilling

Yield 6 servings

Test Kitchen Approved

Amish cucumber salad with a creamy dill-scented dressing is the cool side dish your summer cookout is missing.

Ingredients

3 to 4 small cucumbers
1 teaspoon salt
1 medium onion, thinly sliced into rings
1/2 cup sour cream
2 tablespoons white vinegar
1 tablespoon minced chives
1/2 teaspoon dill seed
1/4 teaspoon pepper
Pinch sugar
Lettuce leaves, optional
Tomato slices, optional

Directions

Peel cucumbers; slice paper-thin into a bowl. Sprinkle with salt; cover and refrigerate for 3-4 hours.
Rinse and drain cucumbers. Pat gently to press out excess liquid. In a large bowl, combine cucumbers and onion; set aside. In a small bowl, combine sour cream, vinegar, chives, dill seed, pepper and sugar.
Just before serving, add dressing to cucumbers; toss to coat. If desired, arrange lettuce and tomatoes in a serving bowl and top with cucumbers.

Nutrition Facts

1 cup: 61 calories, 3g fat (2g saturated fat), 13mg cholesterol, 406mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 2g protein.

My mom's side of the family was German and Irish. Settling in Pennsylvania, they adopted some of the cooking and customs of the Pennsylvania Dutch. This is a dish Mom loved, and today it's my favorite garden salad. It tastes delicious alongside a plate of homegrown tomatoes. —Shirley Joan Helfenbein, Lapeer, Michigan

Recipe Creator