Prep 1 hr 10 mins
Cook 0 mins
My family's recipe for mizerja. My parents use sour cream, but I use Greek yogurt. This is an easy-to-make side dish that pairs well with many things. I've always liked it served alongside burgers for some reason.
- 2 English cucumbers, peeled and very thinly sliced
- 1 teaspoon kosher salt
- 1⁄4 cup Greek yogurt or 1⁄4 cup sour cream
- 1 tablespoon vinegar
- 1 -2 tablespoon sugar (to taste)
- 1 pinch fresh ground black pepper
- Place sliced cucumbers in a strainer and sprinkle with Kosher salt. Mix lightly, then let the cucumbers drain off their liquid for an hour. After that, you can squeeze a bit more liquid from the cucumbers with the back of a spoon. Discard all excess liquid.
- In a salad bowl, whisk together the yogurt/sour cream, vinegar, sugar and black pepper. Add the cucumbers and toss to combine. Serve, or let sit in the fridge for up to a day.
Enjoyed this very much! Simple to make and appreciate that I usually have these ingredients on hand. Also appreciate that it does not have raw onion. Thank you rpgaymer for sharing.
I made a Polish dish using an English cucumber produced in Mexico...now that is what I call an international dish...I cut the recipe in half and kept a good part of the skin on the cucumber for texture and color...I used the sour cream...hubby and I enjoyed a nice tart taste that the dish offered...thanks for posting the recipe...=)