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.
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.
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 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.
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
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In a large bowl, whisk together sour cream, buttermilk, sugar, vinegar, salt, pepper, onion powder, and garlic powder.
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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.
Recipe adapted from Taste of the South
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