Cucumbers with Sour Cream

Preparation info

  • Difficulty


  • Four


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 2 large or 4 small cucumbers
  • Salt to taste
  • tablespoons wine vinegar
  • cups sour cream
  • ½ teaspoon sugar
  • freshly ground black pepper to taste
  • 3 tablespoons finely chopped scallions (green onions), chives, or dill


  1. Using a swivel-bladed paring knife, pare away the peel of the cucumbers. Using a knife or a vegetable slicer, cut the cucumbers into thin slices (about ⅛ inch thick).

  2. Sprinkle the cucumbers with salt and vinegar and toss briefly.

  3. Combine the remaining ingredients in a mixing bowl and, when blended, stir in the cucumbers. Toss well and serve.