Gurkensalat

Cucumbers

• 600–700g cucumber, peeled, sliced very thin600-700 ozlbgkg cucumber, peeled, sliced very thin
• SaltSalt

Dressing

• 3 tbsp white vinegar3 tsptbspcupfl ozptqtgalmlL white vinegar
• 1 tbsp water1 tsptbspcupfl ozptqtgalmlL water
• 1 tsp dijon mustard1 tsptbspcupfl ozptqtgalmlL dijon mustard
• 1 tsp sugar1 tsptbspcupfl ozptqtgalmlL sugar
• Black pepper, small pinchBlack pepper, small pinch
• ½ cup sour cream0.5 tsptbspcupfl ozptqtgalmlL sour cream
• 25–30g fresh dill, chopped ¼"25-30 ozlbgkg fresh dill, chopped ¼"

1. 1Layer cucumbers in a flat-bottomed sieve, salting each layer.
2. 2Optionally place a weight on top (a large pan, chef's press, etc.).
3. 3Allow to sit for 10 minutes. The salt will draw out moisture — place something underneath to catch the liquid.
4. 4Squeeze cucumbers in a cheesecloth or clean kitchen towel, removing most but not all of their moisture. Some residual juice will thin the dressing.
5. 5Whisk together all dressing ingredients until combined.
6. 6Add drained cucumbers to a bowl, pour dressing over, and toss vigorously to coat.
7. 7Refrigerate for at least 30–60 minutes, ideally overnight.
8. 8Serve garnished with a radish rose.