History and Origin of Cucumbers and Onions in Sour Cream
The recipe for cucumbers and onions in sour cream is a refreshing and simple dish with roots in the traditional cuisine of several countries, especially those with European influences like Germany and Poland. In Latin America, this dish has been adapted and is part of home cooking in countries such as Mexico, Colombia, and Argentina, where it is common to accompany meats or snacks.
In different regions of Latin America, this preparation may have various names; for example, in Mexico it is known as "ensalada fresca de pepino con crema" (fresh cucumber salad with cream), while in other countries it is usually simply called "ensalada de pepino en crema" (cucumber salad in cream). The combination of crunchy cucumbers, fresh onion, and sour cream results in a light and creamy dish that perfectly balances the sour and salty flavors.
Its origin likely comes from European influence, where cucumber salads with sour cream are very popular, especially in Eastern Europe. Over time, the recipe fused with local ingredients and became a common option to combat the heat, thanks to its freshness and texture.
How to Prepare Cucumbers and Onions in Sour Cream
Ingredients: Cucumber, Green Onions, Salt, Sugar, Sour Cream, Vinegar, White Pepper.
Steps:
Peel and slice the cucumber very thinly.
Chop the green onions.
Mix with the cucumber.
Sprinkle the salt and sugar on top and mix lightly with a fork to distribute the salt and sugar evenly over the cucumber slices.
Let it rest for 15 to 20 minutes.
Drain completely, pressing the cucumber to extract as much moisture as possible.
Incorporate the vinegar into the sour cream.
Add a pinch of white pepper.
Pour over the cucumber and onion.
Refrigerate until ready to serve.
I also like to use more onion, so I normally use 3 to 4 if they are small.
