Ingredients
ScaleNo serving count in the source — scale by factor
- Cucumber1 large
- Sugar1 tsp
- Fennel Bulb1 sliced
- Sour Cream150ml
- LemonJuice of 1
- White Wine Vinegar1 tablespoon
- DillBunch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 2 steps
Put cucumber in a sieve. Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins. Add fennel.
Mix soured cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix.
