I got this recipe from my mom at some point, but we didn't start making it until this summer. Not much of a kid pleaser, but Greg and I love it!
2 English cukes, about 1 ft. long
1 onion, cut into fourths and thinly sliced
Salt
Pepper
White sugar
Rice vinegar
Pickle juice
Sour cream
1 tsp dried dill
1/2 cup ranch
On the bottom of the dish with an airtight lid, make a single layer of cucumber slices. Sprinkle them with salt and pepper. Scatter a layer of onion on top, and sprinkle with sugar. Repeat until cuke and onion are used up. Add a small amount of rice vinegar and pickle
juice. Put the lid on and shake well to distribute the juices. Drain liquid.
In a separate bowl, mix about four spoonfuls of sour cream, dill, and ranch.
Add to cucumber mixture. Stir until
well mixed. Cover and chill to blend flavors.
0 comments:
Post a Comment