Ingredients:

  • 2 large English Cucumbers (approx. 680g), sliced into 3mm rounds
  • 1/2 small Red Onion (approx. 50g), shaved into translucent half-moons
  • 1 tsp (6g) Sea Salt
  • 1/2 cup (120g) Full-fat Sour Cream
  • 1 tbsp (15ml) White Wine Vinegar
  • 1 tbsp (4g) Fresh Dill, finely chopped
  • 1 clove Garlic, grated into a paste
  • 1/2 tsp (1g) Freshly cracked Black Pepper
  • 1/2 tsp (2g) Granulated Sugar

Instructions:

  1. Place sliced cucumbers in a colander over a bowl. Sprinkle with sea salt and toss. Let sit for 10 minutes to extract excess moisture. Simultaneously, soak sliced red onions in a bowl of ice water.
  2. In a large mixing bowl, whisk together the sour cream, vinegar, garlic paste, chopped dill, sugar, and black pepper until the emulsion is smooth and velvety.
  3. Quickly rinse the cucumbers under cold water to remove surface salt. Transfer to a clean kitchen towel and squeeze firmly to remove all remaining liquid.
  4. Drain the onions and pat dry. Fold the prepared cucumbers and onions into the dressing until evenly coated. Serve immediately for maximum crunch.