A very nice sweet-sour creamy garlicky salad, perfect accompaniment to many meat dishes. Some people like to peel the cucumbers for this as when the skin is too thick it can be a bit bitter, but usually it’s fine, so I left the skin on here. You can peel the cucumber “stripey” as well, only pealing strips off, it gives a nice effect. There are varieties of this recipe around, can be made without dill or sour cream, just marinated in the garlicky, sweet and sour vinaigrette.
Ingredients:
- 300g cucumber – (about an average english cucumber)
- 1 clove of garlic
- 2 teaspoons of salt
- 2 tablespoon of caster sugar
- 1 tablespoon of vinegar (10% acidity)
For Serving – these are all optional:
- 2-3 tbsp sour cream
- black pepper
- paprika powder
- chopped fresh dill
How to make:
- Peel the cucumber if you prefer, then slice finely (on a mandolin slicer if you have one)
- Add the salt and let it rest for 10 minutes until it releases some liquid
- Add the sugar, vinegar, very finely chopped or minced garlic, mix well
- Cover and let it rest for at least half an hour in the fridge before serving but leave it a bit longer and it would taste even better.
- To serve, mix in some sour cream, add some freshly milled black pepper, decorate it with a sprinkle of paprika and fresh dill
Goes very well with meat stews, roasts or chicken paprika