 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
|
I'm marrying into a Mennonite family, so I want to learn as many of the 'traditional' recipes as I can. We don't eat a lot of Mennonite dishes, but knowing about them is a great way to get immersed in the culture (and it gives me something to talk about with my fiance's grandma and her Church Ladies when I join them for coffee). This is one of the first recipes that my MIL taught me, and it's by far the easiest to remember. Creamy with a bit of zing, this is a quick and easy side dish or condiment, best enjoyed using garden-fresh cukes. Amounts are estimated as this is pretty much a taste-as-you-go recipe, so make it to suit your own palate. Ingredients:
1 medium cucumber (about 8-inch long) |
1 tablespoon sour cream |
1 -2 tablespoon white vinegar |
salt & pepper (to taste) |
Directions:
1. Peel and thinly slice the cucumber. Place in a small serving bowl.
2. Add vinegar and sour cream, stir well to combine. (My MIL says to use more vinegar than sour cream, and not to make it too soupy, so start small and adjust to your taste.).
3. Finish with a sprinkling of salt and pepper.
4. Enjoy it right away, or cover and whack in the fridge till dinner's ready.
|
|