Pennsylvania Dutch Creamy Cucumber Salad with Fresh Dill

Thinly sliced cucumbers, sweet onions, and fresh dill come together in a cool, tangy sour cream dressing with just a little sweetness. This farmhouse-style side dish is simple to prepare and especially good alongside grilled meats, roasted chicken, or a warm summer supper.

Quick Recipe Version (TL;DR)

• Yield: 6 side-dish servings
• Prep Time: 15 minutes active
• Cook Time: 0 minutes
• Total Time: 1 hour 45 minutes, including 30 minutes draining and 1 hour chilling

Quick Ingredients

• 2 pounds English cucumbers, trimmed and sliced into 1/8-inch rounds
• 1 small sweet onion, about 5 ounces, thinly sliced
• 1/2 teaspoon fine sea salt
• 1 cup full-fat sour cream
• 3 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• 2 tablespoons finely chopped fresh dill, plus 1 teaspoon for garnish
• 1/2 teaspoon freshly cracked black pepper, divided

Do This

• 1. Slice the cucumbers into 1/8-inch rounds and the onion into very thin half-moons.
• 2. Toss the cucumbers with the salt in a colander set over a bowl. Refrigerate and drain for 30 minutes.
• 3. Whisk together the sour cream, vinegar, sugar, 2 tablespoons dill, and 1/4 teaspoon pepper.
• 4. Gently press the drained cucumbers, then pat thoroughly dry with a clean kitchen towel. Do not rinse.
• 5. Fold the cucumbers and onion into the dressing. Cover and refrigerate for 1 hour at 40°F (4°C) or below.
• 6. Stir gently, transfer to a serving bowl, and finish with the remaining 1 teaspoon dill and 1/4 teaspoon pepper.

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Why You’ll Love This Recipe

• Cool, creamy, and refreshing: Crisp cucumber slices balance the rich, tangy dressing.
• Simple farmhouse ingredients: No special equipment or hard-to-find groceries required.
• A better texture: Salting and drying the cucumbers helps keep the dressing from turning watery.
• Made for summer meals: Serve it with grilled pork chops, burgers, roasted chicken, or buttered new potatoes.

Grocery List

• Produce: 2 pounds English cucumbers, 1 small sweet onion, and 1 small bunch fresh dill.
• Dairy: Full-fat sour cream; you will need 1 cup.
• Pantry: Apple cider vinegar, granulated sugar, fine sea salt, and black peppercorns or cracked black pepper.

Full Ingredients

For the Cucumbers and Onion

• 2 pounds (907 g) English cucumbers: About 2 large cucumbers, trimmed; leave the tender skins on.
• 1 small sweet onion (5 ounces/142 g): Peeled, halved through the root, and sliced into 1/16-inch (1.5 mm) half-moons.
• 1/2 teaspoon fine sea salt (3 g): For drawing excess moisture from the cucumbers.

For the Creamy Dill Dressing

• 1 cup (240 g) full-fat sour cream
• 3 tablespoons (45 ml) apple cider vinegar
• 1 tablespoon (12 g) granulated sugar
• 2 tablespoons (6 g) finely chopped fresh dill: Tender fronds and fine stems only.
• 1/4 teaspoon freshly cracked black pepper

For Finishing

• 1 teaspoon finely chopped fresh dill
• 1/4 teaspoon freshly cracked black pepper

Step-by-Step Instructions

Step 1: Slice the cucumbers and onion

Wash and dry the cucumbers, then trim off the ends. Cut them into even 1/8-inch (3 mm) rounds using a sharp knife or a mandoline fitted with its hand guard. Leave the skins on for color and a little extra crunch. Slice the sweet onion into 1/16-inch (1.5 mm) half-moons, separating the layers with your fingers.

Step 2: Salt and drain the cucumbers

Place the cucumber slices in a large colander set over a bowl. Sprinkle with the 1/2 teaspoon fine sea salt and toss thoroughly so the slices are evenly seasoned. Refrigerate for 30 minutes at 40°F (4°C) or below. The salt will draw out some of the cucumber juices, helping the finished dressing stay creamy.

Step 3: Whisk the dill dressing

While the cucumbers drain, combine the sour cream, apple cider vinegar, sugar, 2 tablespoons chopped dill, and 1/4 teaspoon cracked black pepper in a large mixing bowl. Whisk until smooth and evenly blended. Cover and refrigerate until the cucumbers are ready.

Step 4: Dry the cucumber slices

Discard the liquid collected beneath the colander. Gently press the cucumbers with your hands to release additional moisture without crushing the slices. Spread them over a clean kitchen towel or several layers of paper towels, then pat thoroughly dry. Do not rinse; the measured salt also seasons the salad.

Step 5: Toss and chill

Add the dried cucumbers and sliced sweet onion to the dressing. Fold gently with a large spoon or flexible spatula until every slice is lightly coated. Cover and refrigerate for 1 hour at 40°F (4°C) or below. This resting time softens the onion’s bite and lets the sweet-tart dressing mingle with the vegetables.

Step 6: Stir and serve cold

Give the salad a gentle stir, bringing any dressing from the bottom of the bowl back over the cucumbers. Transfer to a shallow serving bowl and sprinkle with the remaining 1 teaspoon dill and 1/4 teaspoon cracked black pepper. Serve cold. A little cucumber juice may collect as the salad sits; simply stir it back into the dressing before serving.

Pro Tips

• Keep the slices even: Consistent 1/8-inch rounds become tender without losing all their crunch.
• Do not skip the drying: Salting draws out moisture, but patting the slices dry is what keeps that moisture out of the dressing.
• Choose full-fat sour cream: It gives the dressing a richer texture and better body than light or fat-free versions.
• Use fresh dill: Its delicate, grassy flavor is a defining part of this salad. Chop it shortly before making the dressing.
• Serve in a chilled bowl: Refrigerate the serving bowl for 15 minutes before filling it to help the salad stay pleasantly cold at the table.

Variations

• Classic white-vinegar version: Replace the 3 tablespoons apple cider vinegar with 3 tablespoons distilled white vinegar for a cleaner, sharper tang.
• Part-yogurt dressing: Replace 1/2 cup of the sour cream with 1/2 cup plain whole-milk Greek yogurt. The salad will be slightly tangier.
• Garden chive addition: Stir 1 tablespoon finely snipped fresh chives into the dressing along with the dill.

Storage & Make-Ahead

Store the salad in a covered container in the refrigerator at 40°F (4°C) or below for up to 3 days. It tastes best within the first 24 hours, while the cucumbers still have plenty of crunch. Stir before serving, as the dressing will loosen as the vegetables release more moisture. Do not freeze.

For make-ahead prep, salt, drain, and dry the cucumbers up to 24 hours ahead, then refrigerate them in a covered container lined with a clean paper towel. Store the sliced onion and prepared dressing separately in the refrigerator. Combine everything 1 hour before serving, then chill as directed.

For outdoor meals, keep the serving bowl nestled over ice. Refrigerate leftovers within 2 hours, or within 1 hour if the outdoor temperature is above 90°F (32°C).

Nutrition (per serving)

Calories: 120 kcal | Carbs: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Fiber: 1g | Sugar: 7g | Sodium: 210mg | Cholesterol: 24mg

Nutrition is estimated for one-sixth of the recipe. Actual values vary by sour cream brand and how much salt drains away with the cucumber liquid.