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Cooked dill pickles

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Ingredients for 4 servings:

  • 1 kg cucumber(s)
  • 1 tsp salt
  • ½ lemon(s), juice
  • ½ tsp vegetable broth
  • 1 pot of whole milk yogurt (200g)
  • ½ tsp sugar
  • 3 tbsp butter
  • 2 bunch dill, finely chopped
  • 1 tsp cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

a great side dish to fish, meatloaf or schnitzel

Peel the cucumbers, halve them lengthwise, and scoop out the seeds with a spoon. Cut the cucumber halves into slices about 2 cm thick. Place the cucumber pieces in a saucepan with the salt, lemon juice, vegetable stock, yogurt, and sugar; cover and simmer over low heat for about 10 minutes. Mix the butter into the vegetables and simmer for another 10 minutes. Mix the cornstarch with a little cold water until smooth, stir into the cucumbers, and bring to a boil. Season to taste with sugar, lemon juice, and salt, and serve sprinkled with dill.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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