Cream Dressing for Cucumbers
Submitted by stnekold
Pennsylvania Dutch-style cucumber salad with paper-thin slices salt-wilted and dressed in tangy sour cream, vinegar, and paprika. Cool, crisp, and old-fashioned.
YIELD
1 cupPREP
10 minCOOK
0 minREADY
2 hrsThis is the cucumber salad that shows up at every church supper and family reunion across Pennsylvania Dutch country, and for good reason.
Paper-thin cucumber slices get salted and chilled for two hours to draw out their water, then rinsed clean and dressed in a simple mix of sour cream, vinegar, and a dusting of paprika.
The salt-wilting step is what sets this apart from regular cucumber salad. It softens the slices just enough so they absorb the creamy dressing instead of letting it slide right off.
Serve it cold alongside roast pork, fried chicken, or honestly anything that needs a cool, tangy side.
Kitchen Tips
- Slice the cucumbers as thin as you can. A mandoline makes this effortless, but a sharp knife and patience work fine.
- Rinse thoroughly after salting. Two or three rinses in ice water, pressing the slices between your hands each time. Skip this and the salad will be way too salty.
- Add chives or thin-sliced sweet onion for an extra layer of flavor that’s traditional in many Pennsylvania Dutch kitchens.
Ingredients
Directions
Pare cucumber and slice very thin, place in bowl, add salt and place in the refrigerator.
After 2 hours, rinse thoroughly 2 or 3 times in ice cold water, pressing the cucumber slices between the hands each time to remove all salt.
After the last rinsing, add the following dressing: Combine the sour cream with the vinegar and paprika; mix well.
If desired, chopped chives or sliced onions may be added.
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