Saucepan@saucepan · Shared this recipeFollowPolish · sideMizeria: Polish Cucumber SaladA refreshing Polish cucumber salad with creamy yogurt and sour cream dressing, made thick by salting and straining the vegetables and yogurt.total5 hr 10 minprep10 minservings6Original recipe on polonist.comKeep this recipeAdd a copy of Mizeria: Polish Cucumber Salad to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings4 large cucumbers ; English/hothouse; see notes, approx. 3 pounds, 1.4 kg6 radishes, optional1 medium red onion; optional, 4 ounces, 110 gram1.5 tbsp salt3 cup plain whole milk yogurt, 24 ounces, 700 ml, unsweetened; see notes2 cup sour cream, 16 ounces, 470-500 ml, 18-20% fat2 tbsp apple cider vinegar, white wine vinegar, or lemon juice1 tsp sugar, optional8 tbsp fresh dill, 0.3 ounces, 9-10 grams, chopped1 tsp black pepper, freshly ground; optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: Wash the cucumbers and radishes under cold running water.2Step 2: There's no need to peel this type of cucumbers, as the skin is edible and very thin. I prefer to peel the cucumbers anyway, only leaving ½ of one cucumber unpeeled (mainly for a visual effect).3Step 3: Slice the cucumbers through their length into thin medallions. Repeat with the radishes. Set aside.4Step 4: Cut the onion in half, peel back the skin. Place the onion halves cut side down, and slice them finely into half-moons.5Step 5: Drop sliced vegetables (cucumbers, radishes, onion) into a large bowl. Sprinkle one and a half tablespoons of salt and mix everything with a spoon. The aim is to coat the cucumbers with salt evenly.6Step 6: Move the veggies into a colander (or a large sieve). Place a large bowl underneath it - it can be the same bowl we have just used, there's no need for extra cleaning. Cover with a plastic wrap, so the cukes won't dry up and chill in the fridge for 4-5 hours; or even overnight. We're not done here just yet though, follow the next step.7Step 7: Line a fine-mesh sieve (large enough to hold 24 ounces or 700 ml) with a cheesecloth (loose-woven gauze) or a piece of paper towel. Place it over a bowl.8Step 8: Pour the yogurt in, and cover the whole thing with cling film. Again, refrigerate for 4-5 hours; or overnight. We're done here, for now. See you in a few hours!9Step 9: Retrieve both bowls from the refrigerator. Unwrap them and discard the excess liquid that has collected at the bottom.10Step 10: Roll the vegetables in paper towels (or a clean kitchen towel) to dry them up and press out any excess juices.11Step 11: In a large bowl, add in the yogurt, sour cream, vinegar, sugar, dill, and black pepper. Whisk the dressing together, then add in all the vegetables.12Step 12: Toss well and have a taste. We have salted the cucumbers well before, but some of that salt will be gone at this point. I usually add one more teaspoon of salt, but you might need two.13Step 13: Refrigerate for a few hours before serving, so that the flavours can develop and blend together. If you're impatient, you can serve it immediately.14Step 14: Right before serving, you can sprinkle 'Mizeria' lightly with salt, ground pepper, and a few dill twigs.getsaucepan.com/r/9a7d2616-8f7e-44b3-beba-8e3f45fd437f · Original: https://www.polonist.com/mizeria-polish-cucumber-salad/
