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Recipe from the Wyllie Fox Farm Kitchen
- 2 english cucumbers, peeled, seeded & sliced thin
- 2 tbsp salt
- ½ cup sour cream
- 3 tbsp fresh chopped dill
- 1 tbsp white wine vinegar
- pinch cayenne
- black pepper to taste
In a large bowl, mix cucumbers & salt and allow to sit for 30 minutes. Meanwhile, combine remaining ingredients.
In a colander, drain & rinse the cucumbers thoroughly under cold running water. Set aside to drain for 10 minutes. Squeeze to extract as much liquid as possible.
Transfer cucumbers to a large bowl and mix with sour cream dressing. Serve immediately or refrigerate for up to 24 hours.
Serves 6-8