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Skinny Southern Recipes

June 30, 2018 Leave a Comment

Creamy Buttermilk Cucumbers

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Creamy Buttermilk Cucumbers is the perfect light and healthy side for your summer cookouts and potlucks. Fresh cucumbers are thinly sliced and tossed in a tangy mixture of buttermilk and sour cream with a little sugar and apple cider vinegar.

Creamy Buttermilk Cucumbers

Served cold from the refrigerator, Creamy Buttermilk Cucumbers make a cool and refreshing side dish. So crunchy and delicious! Only about 5 minutes of prep time needed to make this southern favorite.

You can use either regular cucumbers or the seedless English cucumbers for this recipe.

I could eat cucumbers all summer long. Since they have such a high water content, they are a great way to stay hydrated.

Creamy Buttermilk Cucumbers make a healthy summer side

 

I like to serve these Creamy Buttermilk Cucumbers cold so I refrigerate them for an hour or two before serving. You don’t want to refrigerate them too long or the cucumbers lose their crunch and the buttermilk dressing gets watery.

I use lots of fresh herbs- parsley, dill, and chives. If you don’t have an herb garden and don’t want to purchase a bunch of fresh herbs, just use the dill. It is my favorite herb with cucumbers.

Creamy Buttermilk Cucumbers

Creamy Buttermilk Cucumbers
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Creamy Buttermilk Cucumbers

Creamy Buttermilk Cucumbers is the perfect light and healthy side for your summer cookouts and potlucks. Fresh cucumbers are thinly sliced and tossed in a tangy mixture of buttermilk and sour cream with a little sugar and apple cider vinegar.

Course Side Dish
Cuisine Southern
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 78 kcal

Ingredients

  • 1 cup sour cream
  • 1/2 cup whole buttermilk
  • 2 tablespoons sugar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 2 large English cucumbers

Instructions

  1. In a large bowl, whisk together sour cream, buttermilk, sugar, vinegar, salt, pepper, onion powder, and garlic powder.

  2. About 30 to 60 minutes before serving, toss in cucumbers, and herbs. Refrigerate until ready to serve.

Recipe Notes

The sour cream mixture can be made 24 hours ahead of time and refrigerated until needed.

Nutrition Facts
Creamy Buttermilk Cucumbers
Amount Per Serving
Calories 78 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 16mg5%
Sodium 330mg14%
Potassium 60mg2%
Carbohydrates 4g1%
Sugar 4g4%
Protein 1g2%
Calcium 49mg5%
Vitamin C 0.9mg1%
Vitamin A 245IU5%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Taste of the South

Creamy Buttermilk Cucumbers

Filed Under: gluten free, low carb, side dishes Tagged With: cucumbers

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691 shares