Sour Cream Cucumbers

Sour cream cucumbers are a classic summer side that shows up at every Midwestern potluck for good reason. Paper-thin cucumber slices soak in a tangy sour cream dressing spiked with fresh dill, chives, and celery seeds. Five minutes of prep, an hour in the fridge, done.

The dressing starts by dissolving salt and sugar in apple cider vinegar before stirring in the sour cream. This step matters because undissolved sugar leaves a gritty texture in the dressing. Once smooth, the herbs and seeds go in.

Slicing the cucumbers paper thin is the real trick. Thin slices absorb the dressing and turn slightly translucent and tender during the chill. Thick slices just sit there with dressing on the outside and plain cucumber on the inside.

Pro Tips

• Use a mandoline if you have one for truly paper-thin, even slices. A sharp knife works, but consistency is harder.
• Leave the cucumbers unpeeled. The skin adds crunch and color against the white dressing.
• Chill for at least an hour. The cucumbers release liquid that thins the dressing slightly and creates more sauce.
• This tastes better after several hours in the fridge. Make it in the morning for dinner.

Variations

• Add thinly sliced red onion rings for a sharper, more pungent bite.
• Use Greek yogurt instead of sour cream for a lighter, tangier version.
• Toss in halved cherry tomatoes for color and a burst of acidity.