Directions:
- Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl.
- Pour them into a colander and suspend it over a bowl.
- Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight.
- Discard the liquid that collects in the bowl.
- Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl.
- Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight.
- Discard the liquid that collects in the second bowl.
- When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid.
- Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper.
- Toss well and refrigerate for a few hours to allow the flavors to blend.
- Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.01 Kcal (239 kJ) | ||
| Calories from fat | 3.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.41g | 1% | |
|---|---|---|---|
| Cholesterol | 1.38mg | 0% | |
| Sodium | 22.78mg | 1% | |
| Potassium | 90.95mg | 2% | |
| Total Carbs | 11.13g | 4% | |
| Sugars | 5.5g | 22% | |
| Dietary Fiber | 3.28g | 13% | |
| Protein | 3.61g | 7% | |
| Vitamin C | 15.1mg | 25% | |
| Iron | 0.1mg | 0% | |
| Calcium | 24.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 21.38 Kcal (90 kJ) | ||
| Calories from fat | 1.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 1% | |
|---|---|---|---|
| Cholesterol | 0.52mg | 0% | |
| Sodium | 8.54mg | 1% | |
| Potassium | 34.11mg | 2% | |
| Total Carbs | 4.17g | 4% | |
| Sugars | 2.06g | 22% | |
| Dietary Fiber | 1.23g | 13% | |
| Protein | 1.35g | 7% | |
| Vitamin C | 5.7mg | 25% | |
| Calcium | 9.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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