Kjerstin’s Swedish Cucumber Salad with Fresh Dill

Excerpted from “Diet Simple Farm to Table Recipes: 50 New Reasons to Cook in Season!“

This recipe from my mother is a typical Swedish side dish (though I substituted yogurt for sour cream). When she (and I) serves it at parties, it is always a huge hit. It’s especially delicious using locally grown, just picked cucumbers. It’s great served alongside smoked salmon, but also any spicy dish, such as an Indian Curry.

1 English Cucumber, peeled and thinly sliced (any seasonal cucumber will do)
1 Cup White Wine Vinegar
1 Cup Water
2 Tbsp Salt
1 Tbsp Sugar
1 Tbsp Chopped Fresh Dill
1/2 Cup Low Fat or Nonfat Plain Greek Yogurt
1 Dash Pepper

Mix water, vinegar and salt. Add cucumber slices and let sit for about an hour. Drain well. In clean bowl, mix together yogurt, dill, sugar and pepper.  Mix cucumber slices in the yogurt mixture. Let sit in refrigerator for at least one hour to blend flavors. Will last several days in the refrigerator.