PENNSYLVANIA DUTCH CUCUMBERS

CREDIT TO (TASTE OF HOME) AND RECIPE BY: Shirley Joan Helfenbein, Lapeer, Michigan

Total Time

Prep: 30 min. + chilling

Makes

6 servings

Ingredients:

• 3 to 4 small cucumbers
• 1 teaspoon salt
• 1 medium onion, thinly sliced into rings
• 1/2 cup sour cream
• 2 tablespoons white vinegar
• 1 tablespoon minced chives
• 1/2 teaspoon dill seed
• 1/4 teaspoon pepper
• Pinch sugar
• Lettuce leaves, optional
• Tomato slices, optional

Directions:

1. Peel cucumbers; slice paper-thin into a bowl. Sprinkle with salt; cover and refrigerate for 3-4 hours.
2. Rinse and drain cucumbers. Pat gently to press out excess liquid. In a large bowl, combine cucumbers and onion; set aside. In a small bowl, combine sour cream, vinegar, chives, dill seed, pepper and sugar.
3. Just before serving, add dressing to cucumbers; toss to coat. If desired, arrange lettuce and tomatoes in a serving bowl and top with cucumbers.

Nutrition Facts:

1 cup: 61 calories, 3g fat (2g saturated fat), 13mg cholesterol, 406mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 2g protein.