6/22/2019 – This recipe was inspired by one by Ina Garten. It has a lot more cucumber in it as we are having a bumper crop in our first garden. It was much better the next day and seemed like it got even better several days later. Others at Olivia’s birthday party raved about it.
- 6 homegrown medium cucumbers, peeled leaving strips of green, seeded then chopped, then chopped with the salt in the food processor until they were small pieces.
- 1 tablespoon kosher salt
- 1 pint plain whole Greek yogurt
- 1/2 cup sour cream
- 2 tablespoon Champagne vinegar or white wine vinegar
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons pecan oil
- 6 cloves of garlic, minced
- ~2 tablespoons dried dill to taste
- 1 tablespoon fresh ground pepper to taste
- Roughly portioned the salt to add some to each food processor batches. When all was processed and in a large bowl stirred to evenly distribute the salt.
- Place the mixture in a paper-towel-lined sieve and set it over a bowl. Let it rest in the fridge overnight to drain.
- Blend the yogurt, sour cream, vinegar, lemon juice, olive oil, garlic, dill, salt, and pepper.
- Combine the yogurt mixture and drained cucumbers.
- It gets better with melding in the refrigerator.
6/30/2019 – Repeated the above with 1400 gms of cucumber that was smaller ones and the skin left on. Roughly prorated the other ingredients based on the above being with 1900 gms of cucumber. We also did not use a paper towel in the wire strainer and the draining went much faster.