Sour Cream Cucumbers
Yield
4 servingsPrep
5 minCook
0 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
sugar
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| 1 | cup |
sour cream
|
|
| 2 | tablespoons |
chives
chopped |
|
| 2 | tablespoons |
dill weed
fresh, chopped |
|
| 1 | teaspoon |
celery seeds
|
|
| 2 | each |
cucumbers
firm, unpeeled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
salt
|
|
| 15 | ml |
sugar
|
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 237 | ml |
sour cream
|
|
| 3E+1 | ml |
chives
chopped |
|
| 3E+1 | ml |
dill weed
fresh, chopped |
|
| 5 | ml |
celery seeds
|
|
| 2 | each |
cucumbers
firm, unpeeled |
|
Directions
Dissolve salt and sugar in vinegar; add sour cream and stir until smooth.
Add chives, dill, and celery seeds.
Slice cucumbers paper thin, and combine with dressing.
Chill 1 hour or more.
