Creamed cucumbers and onions are a favorite snack here on the homestead, and I love that they are super quick and easy to make. Homesteader Hubby absolutely loves cream cucumbers and I have to admit, I kinda like them too. I’m praying for a big cucumber harvest this summer so I can make these more. They are light, crispy and they make for a quick snack in between projects.
Sometimes if we are just having sandwiches or a salad for dinner, we’ll eat these as a side dish. Summer days here in Missouri are quite hot and humid, and these guys are perfect for cooling us down.
My Nana and Mom made these when I was growing up, but I changed up their recipe a bit to fine tune it to our taste buds. It really is easy and you can add in as little or as much of any of the ingredients as you’d like.
Here’s how we make our Creamed Cucumbers and Onions:
I take 2 medium-sized cucumbers, peel them, save the ends for our hens and slice into 1/2 – 3/4 inch slices.
Then I peel and slice 1 small onion very thin. Place cucumber slices and onions in a shallow baking dish, cover with water, sprinkle with salt and let them sit in the refrigerator overnight. The next morning, remove the cucumber and onion slices from the refrigerator, drain and set aside.
In a large bowl, whip together, 1 large container of sour cream, 1/4 cup of vinegar, 1/2 cup of sugar and a little salt and pepper to taste. Pour mixture over cucumbers and onions. Mix until incorporated. Refrigerate for 4 hours.
This is a great snack or it can be used as a side dish at your favorite cookout!
I’d love to hear what your favorite summer-time snack is. Please share with me in the comments below and if you’d like to see more posts like this please consider signing up for my Homesteadin’ Goodness Newsletter using the form below.