Lynne’s Famous Creamy Cucumber Salad (Edit recipe)

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Lynne, my mom, makes this AMAZING cucumber salad that all my family & friends love! It's a summer classic at our house and growing up, friends used to ask for it. It's also so simple, so my mom never minds making it, and while hers is always the best, I've started making it at home. As a girl who loves vinegar, I could absolutely live off this side salad with no exxaggeration! We hope you try it and love it, and if you do, please let us know!

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PREP TIME

1 hour and 30 minutes to 2 hours

COOK TIME

—

INGREDIENTS

Serves: 6-8

Ingredients

3 whole Cucumber
16 fl oz White Wine Vinegar, or apple cider vinegar
2 Tbsp Sea Salt, coarse
1 cup Sour Cream, or greek yogurt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Slice the ends off your cucumbers, and use a peeler to peel most of the skin off.
2. Using a mandolin, slice your cucumbers thin. You can also use a knife here, just make sure it's as thin as possible.
3. Add your cucumbers to a large bowl, and add the vinegar. and sea salt. Combine. The vinegar should cover the cucumbers so they soak. I usually use a whole bottle of vinegar for a batch of cucumbers. Let them sit for a few hours, tossing occasionally.
4. Adding a large spoonful at a time, mix in the sour cream (or greek yogurt) until creamy.

Notes

The original recipe calls for sour cream, but I have lately subsituted with a plain greek yogurt for extra protein and can't always tell the difference. The thinner the cucumbers, the better for soaking in the vinegar and softening the cucumbers. I recommend a coarse sea salt for this!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	102
Fat:	7 g
Carbohydrates:	9 g
Protein:	1 g
Cholesterol:	33 g
Sodium:	2328 mg
Fiber:	0 g
Sugars:	2 g
Calculated for total recipe.