Cucumber appetizer
These cucumbers fall somewhere between lightly salted pickles and a Korean-style appetizer. They take very little work, and we loved them with new potatoes.
CookingCooking
5 minutes
Resting
5 hours
Total
5 hours 5 minutes
INGREDIENTS
Adjust servings in the full version
original yield — 4 servings
fresh cucumbers (not very big)
4
Dressing
salt
1 tsp
soy sauce
1 tsp
sunflower oil (unrefined, with a distinctive flavor)
1 tsp
Dill
5 sprigs
garlic
2 cloves
NUTRITION PER 100 G
30
kcal
2 g
protein
1 g
fat
4 g
carbs
INSTRUCTIONS
01
Wash cucumbers and dill. Peel the garlic.
02
Cut the cucumbers lengthwise into 4 parts.
03
Cut the dill. Grind the garlic using a press or grater. Mix all ingredients of the dressing.
04
Coat the cucumbers with dressing and place in an airtight container.
05
Place in the refrigerator for 5-6 hours.