Polish cucumber salad. I serve it on Christmas Eve.
- Carbohydrate 1.4973301657924 g
- Cholesterol 0.8759765625 mg
- Fat 0.312315550583333 g
- Fiber 0.193802376322718 g
- Protein 0.316331717778422 g
- Saturated Fat 0.181900634533333 g
- Serving Size 1 1 serving (41g)
- Sodium 292.418503776391 mg
- Sugar 1.30352778946968 g
- Trans Fat 0.027636130475 g
- Calories 9 calories
Step-by-step
- Sprinkle salt over cucumbers in a bowl. Let stand until cucumbers are soft, about 5 minutes. Squeeze liquid from cucumbers and discard. Add dill to cucumbers.
- Mix sour cream, lemon juice, and sugar in a bowl; add to cucumbers and toss to coat. Season with black pepper. Chill completely before serving, at least 30 minutes.
The Moisture Problem
Cucumbers consist of over ninety percent water. Slicing them thin releases that cellular liquid immediately. Salt draws out the remaining moisture through osmosis. Five minutes of salting softens the flesh and concentrates the vegetable flavor. Squeezing the slices by hand removes excess liquid before dressing hits the bowl. Skipping this step leaves a watery pool at the bottom of the dish.
Acid and Fat Balance
Sour cream provides richness while lemon juice supplies necessary sharpness. A single pinch of sugar counters the intense acidity without making the dressing sweet. Whisking these three components separately ensures even distribution over the dense cucumber ribbons. Black pepper adds a sharp finish that cuts through the dairy.
Resting and Serving
Chilling the mixture for thirty minutes melds the flavors and firms the cucumber structure. Cold temperatures dull salt perception slightly. Adjust the seasoning with more black pepper or salt just before plating. Serve the salad cold alongside roasted meats or fish.
