Mizeria

Prep: 60 Minutes | Cook: 5 Minutes | Resting Time: N/A | Total: 1 hour 5 minutes

Makes 8 Servings

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Ingredients

1 Cucumber, sliced 

1 tsp Sugar 

1/2 tbsp Salt

1 tsp Pepper 

1/2 cup Sour Cream (or greek yogurt)

2 tbsp Apple Cider Vinegar, Red Wine Vinegar, or Lemon Juice 

1-2 tbsp Fresh Dill, chopped

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Recipe Summary

1. Slice, salt and drain cucumbers to remove excess moisture.

2. Mix cucumbers with sour cream, vinegar, salt, sugar, and dill

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Recipe 

Slice cucumbers and place in a colander with a bowl underneath.  Salt cucumbers generously and put them aside for at least 30 mins - 1 hour.  This will remove excess moisture from the cucumbers 

Rinse cucumbers to remove excess salt and place in a bowl. 

Add sour cream, vinegar, salt, pepper, sugar, and dill to the bowl and mix thoroughly. 

Best served immediately, but will keep in the refrigerator for 2-3 days

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Why the Recipe Works

Draining excess moisture from cucumbers creates a better texture for mizeria and concentrates the cucumber flavor. Without removing excess water, the salad will become extremely watery and doesn’t allow the sour cream to coat the cucumbers properly.

Sour cream and vinegar are balanced by the sugar and the refreshing flavor of the cucumber. Dill adds additional herby freshness to the dish and adds another layer of refreshing flavor to the dish.