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Cucumber Salad with Sour Cream Dill Dressing l SimplyScratch.com

Cuke Salad with Sour Cream Dill Dressing

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This Cucumber Salad is a recipe that's been in my family for years. Fresh cucumbers and onions, salted, squeezed and tossed with simple and flavorful sour cream dill dressing.
Course Salads
Cuisine American
Keyword cook out, cucumber, dill, salad, side dish, summer recipe
Prep Time 25 mins
Cook Time 2 hrs
Additional Time 35 mins
Total Time 3 hrs
Servings 8 servings
Calories 46
Author Laurie McNamara


  • 6 smalli-sh pickling cucumbers or 2 regular cucumber, washed and sliced (or about 3 cups)
  • 1/2 large red onion thinly sliced (or about 1 cup)
  • kosher salt
  • 1/4 cup sour cream
  • 2 tablespoons minced fresh dill roughly chopped
  • 1 teaspoon sugar
  • freshly ground black pepper to taste
  • 2 splashes white balsamic vinegar or white wine vinegar


  • In a large bowl; layer a third of the cucumbers and onions, then a sprinkle of kosher salt, and repeat with the remaining cucumbers and onions.
  • Cover tightly with plastic wrap and refrigerate for 1-2 hours.
  • With your impeccably clean hands, working in batches, squeezing the excess moisture out of the cucumbers and onions and transferring them into a clean bowl, set off to the side.
  • In a small bowl; mix up the sour cream, fresh dill, sugar and black pepper. Add a couple splashes of vinegar.
    If you add too much vinegar just balance it out with a little more sour cream and a pinch of sugar.
  • Pour dressing over cucumbers and onions, toss to combine and cover back up with plastic wrap. Refrigerated for another 30 minutes.
  • Stir again, season with more black pepper and fresh dill before serving.


Serving: 1g | Calories: 46kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 7mg | Potassium: 326mg | Fiber: 2g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 1mg