You might be thinking this is just another cucumbers in sour cream recipe, but I assure you this is so much more than the usual cucumbers in sour cream recipe. What’s that? Actually this is the way many Hungarians make this recipe, and it’s a tad different than similar ones.
“It’s funny how cucumber water can taste so much better than pickle juice, even though they come from the same source.” ~Ellen DeGeneres
First I have a little quiz for you. Do you know if cucumbers are a fruit or a vegetable? If you said fruit, then you really know your fruits and vegetables because they are a fruit!
Just a few additional pointer:
- I’ve only made this recipe using common cucumbers. It should work with English cucumbers which are much thinner are are considered seedless.
- I prefer peeled cucumbers, but you can leave the skin on if you want.
- Just rinse the cucumbers very well. I usually put them in a colander and rinse under running water.
- Take a handful of cucumbers and squeeze tightly to remove as much water from them as possible.
It’s super delicious as a salad or as a side dish, especially during the summer with grilled chicken! Check out Mr. Cottage’s best grilled chicken recipe here.
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