Ingredients
- 1 x Long English Cucumber - 2 x Spoonfuls of Sour Cream
- Sliced Onion - 2 x Spoonfuls of Mayonaise
- 1.5 Teaspoons Sugar - Lemon Dill Spice
- 1.5 Teaspoons Kosher Salt - 2.5 Tablespooons of Vinegar
Slice the cucumber and toss into a bowl with the sugar and salt, then let stand for 5 minutes
Mix sour cream, mayonaise (I used two soup spoons of each), and onion (I
used a small amount of onions because they don't always sit well with
me). Add the vinegar and a few healthy sized pinches of dill, and whisk
it all up in a small bowl, then add to the cucumbers and mix thoroughly.
Refrigerate for anywhere from 10 minutes to an hour - the longer it
sits the tangier it will get. It should last for 2 or 3 days in the
fridge.
.
Notes:
- Not too bad, maybe next time I would skip the sour cream and half the vinegar. I think it would taste fresher
.
