Mizeria: Polish Cucumber Salad with Sour Cream
With one simple trick, you'll make the best Cucumber Salad ever!
- 4-5 large cucumbers (approx. 3 pounds, 1.4 kg); English/hothouse; see notes
- 6-7 radishes, optional
- 1 medium (4 ounces, 110 gram) red onion; optional
- 1 ½ tablespoon salt
- 3 cups (24 ounces, 700 ml) plain whole milk yogurt, unsweetened; see notes
- 2 cups (16 ounces, 470-500 ml) sour cream, 18-20% fat
- 2 tablespoons apple cider vinegar, white wine vinegar, or lemon juice
- 1 teaspoon sugar, optional
- 8 tablespoons (0.3 ounces, 9-10 grams) fresh dill, chopped
- 1 teaspoon black pepper, freshly ground; optional
- Wash the cucumbers and radishes under cold running water.
- [Peeling] 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).
- Slice the cucumbers through their length into thin medallions. Repeat with the radishes. Set aside.
- [Optional] Cut the onion in half, peel back the skin. Place the onion halves cut side down, and slice them finely into half-moons.
- 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.
- 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.
- 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.
- 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!
- Retrieve both bowls from the refrigerator. Unwrap them and discard the excess liquid that has collected at the bottom.
- Roll the vegetables in paper towels (or a clean kitchen towel) to dry them up and press out any excess juices.
- 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.
- 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.
- 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.
- Right before serving, you can sprinkle ‘Mizeria’ lightly with salt, ground pepper, and a few dill twigs.
Just make sure to start preparing it the night before. I prefer to peel the cucumbers anyway, only leaving ½ of one cucumber unpeeled (mainly for a visual effect). Set aside. [Optional] Cut the onion in half, peel back the skin.
Place the onion halves cut side down, and slice them finely into half-moons. 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. 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. 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.
Pour the yogurt in, and cover the whole thing with cling film. Again, refrigerate for 4-5 hours; or overnight.
Unwrap them and discard the excess liquid that has collected at the bottom. Roll the vegetables in paper towels (or a clean kitchen towel) to dry them up and press out any excess juices. 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. 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. Refrigerate for a few hours before serving, so that the flavours can develop and blend together. Right before serving, you can sprinkle ‘Mizeria’ lightly with salt, ground pepper, and a few dill twigs.
