Take a walk through the zoo to see the animals, enjoy the playground, and explore the scenic trails along the Otonabee River.

Visit the Canadian Canoe Museum and learn about Canada’s rich paddling history through interactive exhibits and workshops.

Challenge your family with an exciting escape room experience or try the new scavenger hunt-style adventure games.

Spend a cozy afternoon hopping between local spots like Cork & Bean, Silver Bean Café, and Hunter Street Books for a relaxing break.

Pack a picnic (and some warm blankets!) and enjoy the beautiful lakeside views while the kids play at the park.

Escape the chilly weather with a fun family swim at the Peterborough Sport & Wellness Centre or the YMCA pool.

Catch the latest family-friendly film at Galaxy Cinemas for a fun and relaxing evening out with the kids.

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Crisp, cool, and creamy, cucumber salad with sour cream is a timeless dish that has been enjoyed for generations across many cultures. This refreshing side dish is especially popular in Eastern European and German cuisine, where it is known as Gurkensalat in Germany and Mizeria in Poland. The combination of thinly sliced cucumbers and tangy sour cream creates a light yet flavorful accompaniment to hearty meals, making it a favorite for warm weather dining.

Traditionally, versions of this salad have been prepared with vinegar-based dressings or yogurt instead of sour cream, depending on regional influences. In Hungarian cuisine, for example, it is often seasoned with paprika, while in Poland, a touch of sugar balances the tanginess. No matter the variation, this dish remains a staple at family gatherings, barbecues, and Sunday dinners.

This easy-to-make cucumber salad is the perfect balance of creamy and refreshing, making it a great side for grilled meats, sandwiches, or even as a standalone snack. Ready to bring a little old-world charm to your table? Let’s dive into the recipe!

Cucumbers: All cucumber varieties work in this recipe, but you’ll probably want to peel ones with thick, waxy skin like American slicing cucumbers. Thinner-skinned English, Armenian and Kirby pickling cucumbers can be left unpeeled, giving the slices more structure and boosting the salad with shades of green.

Onion: Vidalia and other sweet onion varieties have a mild flavor and less bite than other types of onions. A pale white and yellow onion also works in this salad; it will have a stronger taste, but the dressing will mellow its bite. A red onion will turn the dressing a faint pink.

Sour cream: Sour cream may look too thick for a dressing as you scoop it from the container, but it thins quickly when mixed with the vinegar and even more so as it coats the water-heavy cucumbers and onion. Full-fat sour cream makes the creamiest dressing, but reduced-fat or fat-free sour cream works too.

Vinegar: White vinegar has no flavor; it’s just zing. Of all the types of vinegar, some cooks argue that white vinegar works best for salad dressings and pickles because it’s so neutral. For a slightly sweeter taste, replace it with apple cider vinegar. Choose white wine vinegar as a more mellow option or rice vinegar as a less acidic one.

Sugar: A scant amount of sugar helps mitigate the bites of vinegar and raw onion. You can cut down or omit the sugar if needed, but it’s worth having that balance.

In a large bowl, whisk the sour cream, vinegar, sugar and pepper until the sugar has dissolved and the ingredients have blended smoothly. Add the cucumber and onion slices, and toss to coat.