Recipe courtesy of Ina Garten
Episode: The Flame Game
Save Recipe Print
Total:
6 hr 10 min
Prep:
10 min
Inactive:
6 hr
Yield:
8 servings
Level:
Easy
Total:
6 hr 10 min
Prep:
10 min
Inactive:
6 hr
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Black Bean Salad

Recipe courtesy of Guy Fieri

Creamy Mashed Potatoes

Recipe courtesy of Ree Drummond

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Recipe courtesy of Food Network Kitchen

Traditional Mexican Christmas Salad

Recipe courtesy of Marcela Valladolid

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Fruit Salad with Orange-Vanilla Syrup

Recipe courtesy of Ree Drummond

Aunt Trish's Salad Dressing

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword