Time 30m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Mix 1 tbsp salt with cucumber and onion lices; set aside for 15-20 minutes. In another bowl, mix together remaining ingredients. Rinse the salted cucumber and onion in clear water; press out liquid. Stir in the sour cream mixture. Chill before serving.
Time 15m Yield 8 servings. Number Of Ingredients 6 Steps:
In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon.
Time 4h10m Yield 8 Number Of Ingredients 4 Steps:
Layer 1/4 of the sliced cucumbers and 1/4 of the onion in a large bowl. Season with 1 teaspoon of salt. Repeat the layers 3 more times. Cover and allow to rest on the counter until the cucumbers and onion releases about 1 inch of liquid and are softened, 3 to 4 hours. Drain cucumbers and onion in a colander and thoroughly rinse to remove any remaining salt. Let the vegetables continue to drain in the colander for 30 minutes. Transfer the vegetables to a bowl, then stir in the sour cream. Cover and refrigerate until chilled, about 30 minutes.
Time 10m Yield 8-10 servings. Number Of Ingredients 6 Steps:
In a large bowl, combine sour cream, sugar, vinegar, salt and dill. Add cucumbers; toss to coat. Chill for at least 30 minutes.
More about “aunt gerts sour cream cucumbers recipes”
Time 1h25m Yield 24-36 cookies Number Of Ingredients 10 Steps:
Preheat oven to 350°F. In a large mixing bowl, cream together sugar, shortening, sour cream and eggs. Then stir into mixture the baking soda, nutmeg, vanilla, salt and cream of tartar. Do not add flour just yet. Chill mixture 1-24 hours. Gradually add flour to chilled mixture until dough is stiff enough to roll for cut-out cookies. On a generously floured work surface, roll out dough a little at a time with a rolling pin dusted with flour until 1/2-inch thick. Use flour-dipped cookie cutters to cut into desired shapes. Place cut-outs onto a lightly greased cookie sheet, making sure to space cookies two inches apart. Bake for 10-12 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned. Cool on a wire rack. Decorate with icing of your choice (optional) and store in an air-tight container.
