Dilled Cucumbers

  • 2 European or 3 domestic cucumbers
  • Coarse salt
  • 1 1/2 large cloves garlic, peeled and finely chopped
  • 1 ounce sour cream
  • 1 ounce plain yogurt
  • 1/8 cup fresh chopped dill
  • Squeeze of lemon juice
  • Pinch of lemon zest
  • Dash of freshly ground black pepper

Peel the cucumbers and cut in half lengthwise. Scrape out any seeds and slice into
1/16-inch pieces with a sharp knife or mandoline. Place a colander over a bowl. Put a layer of cucumbers in the bottom of the colander, sprinkle liberally with salt, and continue layering until all of the cucumbers are in the colander. Cover with plastic wrap, put a plate on top, and weight down with a can for up to 12 hours. This procedure will remove a lot of liquid from the cucumbers. Drain and discard the liquid as often as necessary.

Place the cucumbers in a large bowl and toss with the garlic, sour cream, yogurt, dill, lemon juice and zest, and pepper. Taste for seasoning. Refrigerate until ready to serve. Serves 3-4.

Note: The cucumbers can be prepared up to three days in advance and kept covered in the refrigerator. Don’t mix them with the other ingredients too far in advance, however, because cucumbers, even when pressed, continue to give off more liquid, which will dilute the dressing.

Published on June 24, 2010