Dill Pickles Sweet – Sour
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 750 g stewed cucumber (s)
- 1 teaspoon salt
- 0.5 tablespoon ½ lemon juice
- 1 teaspoon stock, grained
- 1 cup yogurt, (3.5%)
- 45 g butter
- 1 teaspoon sugar
- 2 bunch dill
- 1 teaspoon cornstarch
Print Recipe
Pin Recipe Instructions
- Peel and halve the cucumbers; use a large spoon to scrape out the seeds
- and rinse the halves in cold water. Cut the cucumber halves into thick, bite-sized pieces and sauté them with the salt, lemon juice, the stock, the yoghurt, the sugar and 20g butter in a steel saucepan with the lid on for 10 minutes. Roughly cut the dill leaves and mix in.
- Knead the starch with the rest of the butter to make a paste; stir the paste with a fork into the steaming liquid, which should now thicken immediately.
- Stir the entire contents of the pot. Season the vegetables with salt and sugar,
- so that it tastes sour and sweet, and bring it hot on the table.
- Serve with potatoes and meatballs (meatballs) or delicious schnitzel also goes well with it.
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