This recipe for Dill Cucumber Salad brings together 1 cup sour cream or 1 cup yogurt, 3 tablespoons sugar, 3 teaspoons vinegar in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 8 servings.
I adapted this from a recipe from the June 2011 issue of the Food Network Magazine; as I only had about half the ingredients I had to improvise. Glad I did, it’s a tasty and cooling side dish I’ll enjoy during our Cabo hot season. Hope someone out there enjoys it.
This dish could also be used with calamari. I have been looking for a squid/calamari dish that does not have Szechuan pepper as I am unable to find it. This recipe comes from The Australian Womans Weekly Simply Seafood book.
This recipe was initially posted in response to a round the world game. Not only did it sound good but once I got around to trying it myself, it WAS good! I’m not usually a cucumber person but I really like this recipe.
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