This cool, creamy cucumber salad is a vintage picnic favorite with roots in Central and Eastern Europe, where sour-cream–dressed vegetables and fresh herbs are common at summer tables. American church and community cookbooks embraced it in the mid-20th century for its thrift, speed, and crowd appeal. Paper-thin cucumber slices are briefly salted to draw out moisture, then folded into a tangy dressing of sour cream and vinegar with a whisper of sugar. Dill adds a fresh garden aroma, while a pinch of tarragon and onion salt rounds things out without overpowering the cucumbers’ snap. Served well chilled, it’s the kind of everyday side that pairs with grilled meats, picnic spreads, or a simple sandwich—refreshing, nostalgic, and ready in minutes.
Ingredients
- 2 cucumbers (medium, unpeeled, very thinly sliced, about 4 cups)
- 1 tsp kosher salt (for salting cucumbers (most rinsed/dabbed off))
- 1 cup sour cream
- 2 tbsp white vinegar (or cider vinegar)
- ¼ tsp granulated sugar
- ⅛ tsp dried tarragon
- ½ tsp onion salt
- 1 tbsp fresh dill (minced)
- freshly ground black pepper (optional)
Instructions
Step 1: Prep the cucumbers
- Slice unpeeled cucumbers very thin (mandoline or knife).
Step 2: Salt & rest
- Place slices in a colander; sprinkle evenly with kosher salt. Toss and let stand 10 minutes to draw out water.
Step 3: Make the dressing
- In a bowl, whisk sour cream, vinegar, sugar, dried tarragon, onion salt, dill, and a pinch of pepper if using.
Step 4: Dry the cucumbers
- Pour off accumulated liquid. Pat or press slices dry between paper towels to remove as much moisture as possible.
Step 5: Combine & chill
- Fold cucumbers into the dressing until coated. Cover and chill at least 10 minutes (20 is ideal). Serve very cold.
Tips
- Swap part or all of the sour cream with plain Greek yogurt for extra tang and protein.
- Add 1–2 tbsp very thinly sliced red onion for bite.
- No onion salt? Use 1/4 tsp fine salt + 1/4 tsp onion powder.
- Prefer sweeter? Increase sugar to 1/2–1 tsp.
- For lighter sodium, salt the cucumbers, then rinse and dry thoroughly before dressing.
- Stir in chopped chives, parsley, or a pinch of garlic powder to taste.
- Make-ahead: mix dressing up to 2 days ahead; combine with cucumbers just before serving.
Nutrition
Calories: 138kcalCarbohydrates: 6gProtein: 3gFat: 10gSaturated Fat: 7gCholesterol: 40mgSodium: 300mgPotassium: 230mgFiber: 0.5gSugar: 3.5gVitamin A: 240IUVitamin C: 3mgCalcium: 110mgIron: 0.3mg
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