Creamy Cucumbers
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 344. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 1/2 cup dairy sour cream or plain yogurt
- 1 tablespoon vinegar or lemon juice
- 1 teaspoon sugar
- 1/4 teaspoon dried dillweed (optional)
- 1 large cucumber, halved lengthwise and thinly sliced (about 3 cups)
- 1 small onion, thinly sliced and separated into rings
Instructions
- Stir together sour cream; vinegar; sugar; dill weed, if desired; 1 teaspoon salt; and dash pepper. Add cucumber and onion slices; toss to coat.
- Cover; chill for 2 to 48 hours, stirring often. Stir before serving.
- Marinated Cucumbers: Prepare as above except omit sour cream and dillweed. Increase vinegar or lemon juice to 1/4 cup and sugar to 2 tablespoons. If desired, stir 1/2 teaspoon celery seed into vinegar mixture. Cover and chill for 2 hours or up to 5 days, stirring occasionally.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Creamy Garlic Cucumbers" by S.K. Holte Photography; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/36135805@N08/3700347483. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.