Once the time is up on the cucumbers use your impeccably clean hands to squeeze out all of the water from the vegetables. If it’s a little too vinegary then just add a little more sour cream and a smidgen of sugar until it balances out. Add a few splashes of vinegar and stir to combine. While the cucumbers and onions are doing their thing, measure out 1/4 cup sour cream, 2 tablespoons minced fresh dill, 1 teaspoon sugar, salt and black pepper to taste into a medium bowl. You could do it longer for softer cucumbers, however I like my veggies to remain a little crunchy. Tightly cover with plastic wrap and refrigerate for 1-2 hours. Repeat with the layering until all the sliced cucumber and onions are used. The kosher salt will draw out the moisture and intensify the flavor! In a large bowl, layer the cucumber slices, sliced onions and a pinch of kosher salt. Then peel and thinly slice up the red onion, should be about a cup. Slice them thin, but not too thin, think coins. Trim off the ends of 6 small pickling cucumbers or 2 regular cucumbers.
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