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Tuesday 13 September 2011

Sluttishly Savoury: Sour Pickled Cucumber

This is a quick and easy recipe courtesy of my (ex) mother-in-law. She spent a lot of time in Germany and developed this from a home-made sauerkraut recipe. Although I called it a "pickle", you actually only need to chill the finished dish for a half-hour or so; it's dead quick, really simple and a great accompaniment to a sandwich, as part of a salad selection or alongside a jacket spud.

Guten Appetit!

You'll need:

  • Half a cucumber
  • 6 tablespoons of sour cream
  • 4 tablespoons of vinegar
  • Squeeze of lemon juice
  • Handful of fresh dill
Make it:

  • Slice the cucumber very finely.
  • Combine the sour cream with the vinegar, lemon juice and chopped fresh dill.
  • Gently combine the cucumber slices with the sour cream mix and pop into a bowl. Cover with cling film and chill for about half an hour.
  • Serve!
Flickr image from MDMallett's photostream.

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