Mizeria: Polish Cucumber Salad with Sour Cream

Method14 steps · about 5 hr 10 min

1. 1

   Step 1: Wash the 4–5 large cucumbers and optional 6–7 radishes under cold running water.

   Uses 4–5 large English cucumbers, about 1.4 kg total · Optional 6–7 radishes

2. 2

   Step 2: Peel the washed cucumbers if you prefer, or leave the thin skins on. For the pictured effect, leave half of one cucumber unpeeled.

   Uses All washed cucumbers

3. 3

   Step 3: Slice the prepared cucumbers thinly across their length into rounds. Thinly slice the washed radishes too, if using.

   Uses All prepared cucumbers · All washed radishes, if using

4. 4

   Step 4: If using the red onion, peel it, halve it and slice finely into half-moons.

   Uses Optional 1 medium red onion, about 110 g

5. 5

   Step 5: Combine all sliced cucumbers, optional radishes and optional onion in a large bowl. Add the 1½ tablespoons of draining salt and toss until the vegetables are evenly coated.

   Uses All sliced cucumbers and radishes · All sliced onion, if using · 1½ tbsp initial draining salt

6. 6

   Step 6: Transfer the salted vegetables to a colander over a bowl, cover and refrigerate for 4–5 hours or overnight. Start the yogurt-straining steps now so both drain at the same time.

   Drain the salted vegetables in the fridge · 300 minUses All salted sliced vegetables

7. 7

   Step 7: Line a fine-mesh sieve large enough for 700 ml yogurt with cheesecloth or a suitable clean paper towel, and set it over a second bowl.

8. 8

   Step 8: Pour the 700 ml yogurt into the lined sieve, cover and refrigerate for 4–5 hours or overnight, alongside the draining vegetables.

   Strain the yogurt in the fridge · 300 minUses 700 ml initial whole-milk yogurt

9. 9

   Step 9: After both have drained, remove them from the refrigerator. Discard the vegetable liquid and yogurt whey collected in the bowls, keeping all the strained yogurt and drained vegetables.

   Uses All refrigerated drained vegetables · All thick strained yogurt

10. 10

    Step 10: Wrap the drained vegetables in clean paper towels or a clean kitchen towel and gently press out remaining liquid.

    Uses All drained vegetables

11. 11

    Step 11: Whisk all the thick strained yogurt with the 470–500 ml sour cream, 2 tablespoons vinegar, optional teaspoon of sugar, 9–10 g chopped dill and optional teaspoon of ground black pepper. Add all the dried vegetables and combine.

    Uses All resulting thick strained yogurt · 470–500 ml 18–20% sour cream · 2 tbsp apple cider vinegar · Optional 1 tsp sugar · 9–10 g chopped dressing dill · Optional 1 tsp dressing black pepper · All drained and dried vegetables

12. 12

    Step 12: Toss the complete salad and taste it before adding any more salt. Add separate finishing salt only if needed; the author usually adds 1 teaspoon and says 2 may be needed, depending on how much initial salt remained.

    Uses All dressed cucumber salad · Finishing salt only if needed, to taste

13. 13

    Step 13: Serve immediately, or cover and refrigerate the completed salad for a few further hours so the flavours can blend.

    Uses All seasoned cucumber salad

14. 14

    Step 14: Just before serving, garnish with a light sprinkle of separate extra salt or pepper and a few fresh dill sprigs if desired. Keep the salad refrigerated until serving.

    Uses All finished cucumber salad · Optional extra garnish salt, as desired · Optional extra garnish pepper, as desired · Optional few fresh dill sprigs