1.In a saucepan, combine the sugar, vinegar, water, dill and salt. Bring to a boil over medium heat. Remove from the heat. Place cucumbers in a large bowl. Pour vinegar mixture over and toss to coat. Cover and refrigerate overnight.
2.Drain and discard vinegar mixture. Stir sour cream into cucumbers. Cover and refrigerate until serving.
This is very similar to my mom's cucumber salad, but she also adds fresh dill to the sour cream. I will do the same.
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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 16 (28%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 3.7mg||1 %|
|Sodium 12.5mg||0 %|
|Potassium 379.6mg||10 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 6.8g|
|Protein 2.2g||3 %|
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Calories per serving: 57
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