If you like pickles, and you also like sour cream, then you’ll probably like this.
Cucumber Dill Salad in Sour Cream Dressing
Ingredients
Ingredients by volume:
- 3 cucumber
- .6 oz fresh dill
- 8 oz sour cream
- 3 tbsp apple cider vinegar
- .5 tsp almond extract
- .5 tsp salt
Ingredients by weight:
- 750 g cucumber
- 20 g fresh dill
- 225 g sour cream
- 50 g apple cider vinegar
- 3 g almond extract
- 3 g salt
Instructions
Day before: 15-20 minutes
- Peel the cucumbers, then halve or quarter them lengthwise and slice thinly - I used the 2mm slicing blade on my food processor. Cover the slices with cold water and refrigerate overnight - about 15-20 minutes with a food processor.
Day of: 20-35 minutes
- Separate the dill leaves from the dill stem, and mince the leaves. This should produce approximately 1/4 cup minced dill.
- Whisk together the dressing: sour cream, dill, apple cider vinegar, almond extract, and salt.
- Drain the cucumbers and, in batches, squeeze with paper towels or run through a salad spinner to remove excess water. Using a salad spinner is both faster and more effective.
- Add cucumbers to the dressing, mixing until they are coated.