Anyone who has a garden, and has grown cucumbers, knows that in any given year, you quickly acquire a number of these terrific veggies. Some like to preserve them as pickles (one idea, that as of now, we have not tried), but I try to use them fresh. In addition to just eating them raw with a little salt, I like to make this fresh salad that is a perfect side to just about any summer meal. This is a recipe from my Mother, and is authentic except for the addition of the dill and the jalapeno, which we believe complements it very nicely.
I also like to use this as a "sauce" over grilled salmon - delicious!
Ingredients:
3-4 medium cucumbers
1 small onion, either slided thin or chopped fine
1 clove garlic, chopped fine
1 small jalapeno, chopped fine (optional)
1/2 cup sour cream
1 teaspoon fresh dill
Salt and pepper
Peel cucumbers and slice very thin and place in a colander. Salt, and allow to sit for 15-30 minutes to pull some of the moisture out of them. Place in a kitchen towel and squeeze the extra juices out and place into a bowl.
Add onions, garlic, sour cream (or you can substitute yogurt), dill and combine. Salt and pepper to taste. Finish with a sprinkling of paprika to garnish.
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