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Ingredients

  • 2 large, English cucumbers
  • 1/2 cup, sour cream
  • 1/2 tablespoon Epicurean White Balsamic Vinegar
  • dried dill weed
  • salt and freshly ground black pepper
  • 1 tablespoon, fresh lemon juice
  • 3 tablespoons, onion - very finely minced

Method

  1. Peel the cucumber
  2. Slice thinly and place in a bowl with salt
  3. Let sit at least 30 minutes
  4. Drain off the accumulated liquid
  5. Place cucumbers in cheese cloth, squeeze until most liquid from cucumbers is extracted
  6. Place cucumbers in bowl
  7. Add the sour cream, lemon juice, Epicurean White Balsamic Vinegar, and pepper and salt
  8. Add onions and dill to taste
  9. Chill for two to three hours before serving
Serves: 6







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm