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From Russellville Community Market
<p>Saw this recipe in a book & decided to give it a try. And are we glad I did.</p>Source: Don't remember although it wasn't a cookbook. (Entered by Mary-Ann King)
Serves: 4 to 6
4 cups peeled & sliced cucumbers
1/2 Vidalia onions or green onions
1 cup Sour cream or Crema Salvordorian
3 TBSP white vinegar
1 TBSP Cane sugar
1/8 tsp Salt
1/8 tsp black pepper
2 tsp DIll (optional)
Step by Step Instructions
- Mix cucumbers & onion in bowl, mix all other ingredients & stir well. Add to cucumber mixture. Will keep a week or more in the refrigerator.
- You can make smaller or larger amounts by adjusting ingredients.
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