Ingredients
4 large cucumbers unwaxed
1 tablespoon salt
23 cup sour cream
2 tablespoons white vinegar
3 tablespoons dill weed minced
1/2 teaspoon sugar
Method
Sources
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RecipeNLG
dataset
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Recipes1M
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RecipeNLG
Recipes1M
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Corrugated surface loaf pan — even heat, easy release
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
Corrugated surface loaf pan — even heat, easy release
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Rinse the cucumbers, but do not peel them; cut off the ends. Using the tines of a fork, score the peel lengthwise. Slice into rounds, as thin as you can. Sprinkle with the tablespoon of salt and toss in a colander. Let the cucumbers stand and drain at room temperature for one hour. Rise well to remove the salt. Squeeze the cucumber slices dry in a clean tea towel. Combine the remaining ingredients and fold into the cucumbers. Chill well before serving. Garnish with a sprig of dill.