This is a yummy side dish that we always have on Thanksgiving but it’s great in the summer as well. The mixture will be soupy; it’s supposed to be that way.
Place the cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.
Whisk the sour cream, vinegar, sugar, and salt in a mixing bowl until the sugar has dissolved. Drain the cucumbers and squeeze out the excess water; add to the bowl and mix to coat with dressing.
Per Serving: 69 calories; protein 0.9g; carbohydrates 8.1g; fat 4g; cholesterol 8.3mg; sodium 11mg.