• 2 long English cucumbers (3 normal ones)

  • 1 1/2 c sour cream

  • 1 t apple cider vinegar

  • 1 T sugar

  • 4 T grated onion (approx 1/2 onion)

  • 1/2 t salt

  • 1 t dried dill (or small bunch fresh)

This has been a Mahnke and before that a Ross family tradition to have with both Thanksgiving and Christmas dinners. It really cuts the richness of turkey or beef.


Preferably the night before, or as early as you can, make the sauce and let it sit.


  1. mix all the ingredients in a bowl, it should be sharper than you might think...
  2. cover and let sit over night
  3. adjust the seasoning before serving


  1. slice thin, but still to have a bite. a box grater is fine really, we use a Japanese mandolin

these next few steps are not required, but recommended, specially with non-English cucumbers

  1. put in a colander with a bowl underneath, put a good about of table salt on and mix... allow the bitterness and some water to come out of the cucumbers
  2. let sit for a few hours
  3. rinse all the salt off and let sit another 20 minutes or so

right before serving, mix together and serve



Prep Time

10 minutes

Cook Time

2 hours




Grandma Ross?