Sharing my grandma’s sour cream cucumbers today, the easiest side dish that we grew up eating with all of her spring and summer meals. It’s a fresh cucumber “salad” with scallions and chives, seasoned well with salt & freshly cracked black pepper, and marinated in tangy sour cream.
Last week, I shared my dad’s lemon chicken as the first “family classic” here on the blog. Today’s recipe comes from my grandma. Over the years, my mom’s mom (or Busia as we call her, which is grandma in polish) has made us many meals. Most all of them have become family classics that we request over and over again. They’re some of my favorite dishes from our childhood. They hold so many special memories, and I’m beyond thankful to have these recipes in my own kitchen to make forever.
When asking my grandma how to make these sour cream cucumbers, she texted back – “no recipe, something my mother used to make, really simple; peel cukes, slice, green onion, add sour cream, salt and pepper, let it sit for a bit (couple hours in the fridge), good to go.”
When we visit her and my grandpa in Galena in the summertime, we can always expect sour cream cucumbers on the table at some point throughout the trip. They’re the perfect side dish to just about any meal. Especially as a fresh, cooling counterpart to something warm like her chicken “mock legs” and dumplings.
It’s a dish that couldn’t be easier, but they’re such a tasty little addition to the meal. You’ll slice up some cucumbers (you can peel them or leave the skins on for a little extra color + crunch), toss them with sour cream, and let them sit in the fridge to marinate for a few hours. The cucumbers will become tender and the sour cream will thin out as it sits, turning into a creamy sauce.
The combo is irresistible. There’s a nice onion bite from fresh scallions and chives. Plus lots of freshly cracked black pepper for a peppery finish. We LOVE these cucumbers, and I hope you find some comfort in this simple family classic.Print
Family Classics: Busia’s Sour Cream Cucumbers
a simple, refreshing side dish of sour cream cucumbers with scallions and fresh chives
- 2 lbs cucumbers, sliced ⅛”
- 4 scallions, thinly sliced
- 1 cup (8 oz) sour cream
- 2 tsp kosher salt
- freshly cracked black pepper
- 2 tbsp minced chives
- Combine the cucumbers, scallions, sour cream, kosher salt, and about 10 cracks of fresh black pepper in a large mixing bowl. Toss well to combine.
- Cover the bowl and let sit in the fridge for about 3 hours (give the cucumbers a mix about half way through).
- Mix the cucumbers well before serving. Taste and season with more salt if needed. Pour the cucumbers into a bowl and top with more freshly cracked black pepper and the chives.