"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cucumbers in Sour Cream (or Yogurt) Recipe

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This recipe for Cucumbers in Sour Cream (or Yogurt), by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Sunday, February 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 or 3 medium cucumbers, pared and sliced very thinly (Put in a bowl and sprinkle with 1 teaspoon salt. Leave for 15 minutes.)
1 cup sour cream or yogurt
1 tablespoon vinegar flavored with 1 crushed garlic clove (Let garlic stand in vinegar 1 hour, then discard)
teaspoon dill weed or fresh dill
1 tablespoon minced fresh mint leaves

Directions:
Directions:
Add crushed garlic to vinegar and let stand.After 1 hour, drain vinegar into sour cream or yogurt, add dill and mix until smooth. Drain cucumbers and combine with sour cream or yogurt mixture. Serve chilled in a glass bowl. Sprinkle with mint.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Great with shish kebabs, but also a little different side with any spicy dish. The only thing that takes any time is waiting for the garlic vinegar to steep and slicing the cucumbers (which you can do in the processor.)

 

 

 

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