Creamed Cucumber Salad
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This cool and creamed cucumber salad is a classic side dish that’s perfect for a weeknight dinner or family holiday. The tangy and creamy dressing, combined with crisp cucumbers, creates a delightful and refreshing side dish that’s ready in no time. It’s a time-honored recipe that has been a favorite in my home for as long as I can remember.
I’m back with another classic recipe from my home to yours: Creamed Cucumber Salad. This has been a family staple for as long as I can remember and likely LONG before that. It’s not something my family invented. In fact, I’m sure that your family (or someone you know) has their own creamed cucumber recipe.
Creamed cucumber salad is typically a mixture of cucumbers, onions, sour cream, vinegar, sugar, and salt and pepper. It’s cool, crunchy, sour, sweet, and creamy all rolled into one. While it makes a delicious summer side, we often enjoy it with most of our holiday meals.
This particular version of the recipe leans a bit more on the sour side. If you like things sweeter, add a bit more sugar or less vinegar. If you want it creamier, add a touch more sour cream. I love recipes that you can customize to suit your particular tastes. I think that’s why there are so many of these creamed cucumber salad recipes out there; it seems as if everyone has adjusted the recipe to their family’s palate.
Why You’ll Love This Recipe
- This Creamed Cucumber Salad is a beloved staple that’s been passed down through generations. Its timeless appeal and familiar flavors make it a comforting addition to any meal, whether it’s a weeknight dinner or a special holiday gathering.
- The combination of cool, crunchy cucumbers, tangy vinegar, and creamy sour cream creates a delightful balance of textures and flavors. The touch of sweetness from the sugar and the slight bite of the onions make every bite interesting and satisfying.
- One of the best things about this recipe is how easy it is to prepare. With simple ingredients and straightforward steps, you’ll have a delicious side dish ready in no time. Plus, it’s versatile enough to pair with a variety of main courses, from grilled meats to hearty casseroles.
- This salad can be made several hours in advance, making it a convenient option for busy days or when you’re hosting a gathering. While it’s best enjoyed fresh, it holds up well in the refrigerator for a couple of days, allowing you to enjoy its crisp and refreshing taste even after the initial serving.
Craving more delicious salads? Look no further! Dive into this collection of my favorite salad recipes. Whether you’re in the mood for a fresh green salad or a sweet dessert salad, there’s something for everyone in this must-try salad collection!
Ingredients
You only need a few things to whip up this delicious side salad recipe:
- Sour Cream: The creamy base of this salad, adding a rich and tangy flavor that pairs perfectly with the crisp cucumbers.
- Apple Cider Vinegar: This adds a tart and slightly sweet punch, balancing the creaminess of the sour cream.
- Cucumbers: The star of the salad, offering a refreshing crunch and mild flavor that soaks up the dressing beautifully.
- Kosher Salt: Used to draw out excess moisture from the cucumbers and enhance the overall flavor of the dish.
- Red Onion: Adds a sharp, slightly sweet flavor and a bit of color contrast to the salad.
- Sugar: Provides a touch of sweetness that balances the tanginess of the vinegar and sour cream.
- Salt and Pepper: Essential for seasoning, these classic ingredients bring all the flavors together and enhance the taste of the salad.
Ready to assemble? Let’s do it!
How to Make
I’l walk you through the steps for making this Creamed Cucumber Salad below. For your convenience, I’ve also provided a detailed ingredients list and instructions in the printable recipe card below.
- In a large bowl add the sliced cucumbers and sprinkle with salt. Stir gently.
- Let the cucumbers rest for about 30-60 minutes. Drain off any excess water.
- In a medium bowl, whisk together the sour cream, apple cider vinegar, and sugar until smooth and blended.
- Pour this mixture over the cucumbers. Stir gently to coat.
- Season with black pepper and additional salt if needed.
- Cover and refrigerate for at least two hours.
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Serve and enjoy.
As you can see, it is simple to assemble this recipe. In addition, it leads to delicious results!
Frequently Asked Questions?
I assume you might have a few questions about this recipe; I will answer them below. If I missed something, feel free to ask anything in the comments section.
Should you peel the cucumbers?
It’s a personal preference. I generally like to peel the cucumbers so that a few spots of dark green skin remain. This adds a little visual interest to the dish.
What cucumbers are best?
I prefer using large English cucumbers because they have fewer seeds and a nice crunch. Mini cucumbers are also a great option if you prefer them. Ultimately, any fresh, firm cucumber will work well.
Can I adjust the sweetness or tanginess of the salad?
Absolutely! This recipe leans a bit more on the sour side, so feel free to add more sugar if you prefer a sweeter taste. Conversely, if you like it tangier, you can add a bit less sugar or more vinegar. Customizing it to suit your taste is one of the best parts of this recipe.
Can you make this in advance?
You sure can! Several hours in advance works perfectly. I do recommend making it the same day for ultimate freshness and crispness.
How long will this salad last?
As mentioned above, I like it best on the same day. However, it will last about two days in the refrigerator. After that, the cucumbers will start to lose some of their crispness.
More Salad Recipes You’ll Love
- BLT Potato Salad
- Waldorf Salad
- Tortellini Antipasto Salad
- Shaved Brussels Sprouts Salad
- Orange Pineapple Dream Salad
And that’s a wrap on this creamed cucumber salad recipe. Whether this recipe is new to you or an old family favorite, I hope this post inspired you to add it to your menu soon!
If you’ve never had creamed cucumbers before, I’d love to know what you think after you’ve given this recipe a try. Let me know by leaving a comment and a five-star review below. Enjoy!
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Creamed Cucumber Salad
Ingredients
- 3/4 cup sour cream
- 1 cup apple cider vinegar
- 4 medium cucumbers peeled and thinly sliced
- 1 tablespoon kosher salt
- 1 small red onion sliced
- 1 tablespoon sugar
- salt and pepper to taste
Instructions
- In a large bowl add the sliced cucumbers and sprinkle with salt. Stir gently.
- Let the cucumbers rest for about 30-60 minutes. Drain off any excess water.
- In a medium bowl, whisk together the sour cream, apple cider vinegar, and sugar until smooth and blended.
- Pour this mixture over the cucumbers. Stir gently to coat. Season with black pepper and additional salt if needed.
- Cover and refrigerate for at least two hours.
- Serve and enjoy.
I just made this today. I’m thinking there might be a type error on your recipe. I used a whole cup of apple cider vinegar to 1 tablespoon of sugar. It’s very sour. I am going to drain it all and start over adding sourcream and a little sugar. The vinegar is marinating until I get home from work. I feel like I wasted my Braggs. But thank you anyway
I’ve found everyone makes their creamed cucumber a bit different. My family tends to like them on the sour side. Feel free to add more sugar to adjust to your tastes. No need to waste your Braggs. (Also we tend to just use the inexpensive apple cider vinegar for these.)
xo Michael
What a good reminder of a great recipe! My Polish mother-in-law would make a version of this often as it is a traditional Polish recipe. I’m sure as you mentioned, many people from different cultures make it too, it was just in her repertoire of recipes from growing up in Chicago in a Polish household.
Football game to watch today, so I will make it to go with the bratwurst! Thank you, Michael for all you do.
Thank you so much! They will be delicious with your bratwurst! Enjoy!!
xo Michael