This was a dish on the holiday tables of my dad’s side of the family, the Polish side, as long as I can remember.My very Italian mother liked it so much she learned to make it, and then I learned to make it, and now both of my girls eat it, and thus it is one of our family traditions.
The dill is a recent addition to the simple recipe I learned from my mother as my online reading has shown that it is a traditional ingredient in Mizeria. I however am not willing to add sliced onions as are also traditional as I am not willing to change the texture of this beloved side dish.
As a side note, if cucumbers tend to give you gastric distress feel free to slice your cukes lengthwize after peeling and scoop out the seeds (which are usually the culprit). If you decide to use this variation you may wish to increase the number of cucumbers in this recipe to 5.
Cucumbers and sour cream
4 Large cucumbers
2 Tsp of salt
1 16oz container Sour Cream
3 Tbsp Apple Cider vinegar
3 Tbsp sugar
1-2 Tsp Dill weed (optional)
Black pepper to taste
Peel and slice the cucumbers paper thin (I like to use a mandolin slicer).
Place in a colander to drain, salting the cucumbers in layers.
Press as much water out of the cucumbers as possible. First while still in the colander (using your fist, a ricer, or even a small bowl as a press) and eventually taking small handfuls of cucumbers and squeezing out by hand.
While your cucumbers are draining, mix the rest of the ingredients and let stand. Once your cucumbers are totally drained, mix into sour cream mixture and place in the refrigerator overnight to allow flavors to meld.
Enjoy!
Blessings
Mama Kelly
Related Reading:
Cooking the Polish Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes
Eat Smart in Poland: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure
Related Links:
http://www.magma.ca/~pfeiffer/sharon/polish.htm
http://www.polstore.com/html/polishrecipes.html
http://www.outernetweb.com/recipes/
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