Dill pickles sweet and sour

Ingredients for 3 servings:

• 750 g braised cucumber(s)
• 1 tsp salt
• ½ tbsp lemon juice
• 1 tsp broth, granulated
• 1 cup of yogurt (3.5%)
• 45 g butter
• 1 tsp sugar
• 2 bunches of dill
• 1 tsp cornstarch

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and halve the cucumbers; scoop out the seeds with a large spoon and rinse the halves under cold water. Cut the cucumber halves into thick, bite-sized pieces and sauté them with the salt, lemon juice, stock, yogurt, sugar, and 20g butter in a steel pot with the lid on for 10 minutes. Roughly chop the dill leaves and stir in. Knead the starch with the remaining butter into a paste; stir the paste into the sautéing liquid with a fork, which should thicken immediately. Stir the entire contents of the pot well. Season the vegetables with salt and sugar to taste for a sweet-sour taste and serve hot. Serve with potatoes and meatballs, or delicious schnitzel also goes well with it.