Minutes Prep time: 20
Minutes Total time: 45
Servings: 8
Difficulty: Intermediate
1/2 cup Vlasic® Dill pickle juice
1 cup thinly sliced red onion
1 pound English cucumber, unpeeled (about 2 large or 7 mini), sliced
1-1/4 teaspoons kosher salt
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup finely chopped Vlasic® Kosher Dill Wholes
1 tablespoon chopped fresh dill
1 teaspoon granulated sugar
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 26 mg | 3% |
| Carbohydrate | 5 g | 2% |
| Cholesterol | 7 mg | 2% |
| Total Fat | 7 g | 10% |
| Iron | 1% | |
| Calories | 81 kcal | 4% |
| Sodium | 400 mg | 17% |
| Protein | 1 g | 2% |
| Saturated Fat | 2 g | 8% |
| Sugars | 3 g | 0 |
| Vitamin C | 4 mg | 6% |
Pour pickle juice into a medium microwave-safe bowl. Microwave 1 minute, until steaming hot. Stir red onion into pickle juice and let stand until cooled completely, about 15 minutes.
Place cucumbers in a colander and toss with kosher salt. Let stand 10 minutes. Shake cucumbers to release some of the water and pat dry with a paper towel.
Stir sour cream, mayonnaise, chopped dill pickle, sugar, garlic powder, and pepper together in large bowl. Drain onions. Stir drained cucumbers and onions into the sour cream dressing. Chill your creamy cucumber salad for about 15 minutes before serving.
Creamy Cucumber Salad
