Eastern Europe is famed for its pickles. It’s the home of all imaginable vinegary vegetables—from classic gherkins to pickled beetroot and cauliflower, there are so many great pickles to eat in Poland. This salad celebrates the humble cucumber in its raw and pickled state and adds fragrant dill to the mix—an herb that’s used a lot in Eastern Europe. It’s a super-quick and easy salad, which I like to serve at barbecues.
Slideshow:More Cucumber Recipes
6 pickled gherkins
6 tablespoons yogurt
2 tablespoons white wine vinegar
2 tablespoons sunflower oil
1 tablespoon fresh dill, chopped
½ teaspoon sugar
½ teaspoon coarse sea salt
How to Make It
Wash the cucumber and cut it into fine slices, preferably with a mandolin. Put into a serving bowl.
Finely slice the pickled gherkins and add to the bowl.
In a small bowl, mix all the dressing ingredients and toss through the salad. Serve immediately or refrigerate until needed.
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