1/2 c. dairy sour cream
1 Tablespoon granulated sugar
2 Tablespoons snipped parsley
2 Tablespoons tarragon vinegar
1 Tablespoon finely chopped yellow onion
1/4 tsp. dried dill weed
3 medium thinly sliced cucumbers
In a large bowl combine the first six ingredients, sour cream, sugar, parsley, vinegar, onion, dill weed. Gently fold into cucumbers, cover in an airtight container and chill in the refrigerator for 2 hours.
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