This German side dish recipe of cucumbers in sweetened sour cream and dill is a great accompaniment to pork, fried dishes, and on cold platters.
Cucumbers dressed in vinegar, salt, and sugar is known as gurkensalat in German and is a non-dairy version of this dish.
- For the Cucumbers:
- 1 cucumber
- 1/2 teaspoon salt
- For the Dressing:
- 1 tablespoon white-wine vinegar
- 4 ounces sour cream
- 2 teaspoons neutral oil like canola or vegetable
- 1 teaspoon sugar
- Dash of freshly ground black pepper
- 2 tablespoons chopped dill, to taste
Prepare the Cucumber
- Wash and peel the cucumber unless it is an English cucumber or another kind which you don't have to peel.
- Slice the cucumber thinly. This is best done with a mandolin or food processor.
- Place the slices in a colander, salt, and toss. Let the slices sit for 20 to 30 minutes.
Make the Dressing
- In a medium bowl, mix together vinegar, sour cream, oil, sugar, pepper, and dill.
- Drain the cucumbers and pat dry. Add them to the dressing and toss carefully to coat until slices are thoroughly covered in dressing.
- Serve well chilled with pork roast, poultry, fish or other foods. Garnish with additional dill sprigs if desired.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||3 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||0 g|