4 cucumbers (about 2 1/2 pounds), peeled and sliced into 1/4-inch rounds
Kosher salt
1/2 cup sour cream
1/4 cup chopped fresh dill (or 1/8 dried)
2 tablespoons white vinegar
Freshly cracked black pepper
Slice your cucumbers and set them in a colander and salt - leave for about 20 minutes to bleed some of the water out.
If you don't have time to let the cucumbers sit - at least let the rest of the ingredients sit overnight
*We also use this sauce on top of fish - salmon or halibut are our faves!
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