Cucumbers And Onions In A Sour Cream Based Salad Recipes

Steps:

• Combine cucumbers, onion, vinegar, sugar, sour cream, salt, and pepper together in a bowl.
• Cover bowl with plastic wrap and refrigerate until chilled, 20 to 30 minutes.

Steps:

• Place cucumbers and onion in a bowl. In a separate bowl combine sour cream, salt, vinegar, dill weed, sugar and pepper. Mix well. Pour over cucumbers and mix. Cover with plastic wrap and refrigerate for 6 hours or longer. Mix well and serve.

Steps:

• Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.
• Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
• Fold cucumber and onion slices into the sour cream mixture.
• Refrigerate 8 hours to over night; garnish with paprika to serve.

Steps:

• Slice the cucumber thin, layer in a colander and lightly salt with kosher salt and let sit and drain the water out of the cucumbers for about an hour, or up to 4 hours. While they are sitting, make the dressing by placing the vinegar, the sugar, and the sour cream into a small mixing bowl and mix well, let it sit for about an hour so the sugar dissolves. After the cucumbers have sat for at least their hour, rinse them well, and gently squeeze them. You can put them in a salad spinner to get out excess moisture if you want. Add them to a large mixing bowl. Then, as thinly as you can, but not paper thin, slice the onion in rings or strips. Place them into the bowl with the cucumbers. Give the dressing a good stir again, and pour over vegetables, blend-in the dressing, chill for at least 4 hours and serve. Tightly covered this will keep in the refrigerator for up to two days, and is always better 24 hours after it is made.

Steps:

• Put a large colander in a large bowl. Add the cucumbers and onions to the colander, sprinkle with 1 tablespoon salt and toss until the salt is evenly distributed. Let stand at room temperature for at least 1 hour and up to 2 hours.
• Transfer the cucumbers and onions from the colander to a paper towel-lined baking sheet and pat them dry with another layer of paper towels.
• Whisk together the sour cream, dill, vinegar and a few cracks of black pepper in a medium bowl. Add the cucumbers and onions and toss until coated.
• To make ahead: Salt and pat dry the cucumbers and onions as above, then keep separate from the dressing until ready to serve.

Steps:

• Lay cucumbers in one layer and sprinkle liberally with salt.
• Let rest for 30 minutes.
• Then take paper towels and blot moisture from cucumbers.
• Get them as dry as possible.
• Mix sour cream, vinegar, and sugar.
• Combine onions and cucumbers.
• Mix sour cream mixture and vegetables together.
• Cover and chill at least 6 hours, preferably overnight, stirring occasionally.

Steps:

• In a large bowl, combine sour cream, sugar, vinegar, salt and dill. Add cucumbers; toss to coat. Chill for at least 30 minutes.