Ingredients:
- 1 1/3 cucumbers, thinly sliced
- 1/3 medium shallot, thinly sliced and diced
- kosher salt
- 1 1/3 cups (32 ounces) plain whole-milk yogurt
- 1/3 cup (8 ounces) sour cream
- 2/3 tablespoon champagne vinegar or white wine vinegar
- 1/6 cup minced fresh dill
- 1/2 teaspoons freshly ground black pepper
Directions:
Mix the cucumbers, shallot and 1 1/2 tablespoons of salt in a bowl. Pour into a sieve and suspend 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 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 and pepper. Add any additional salt you want to taste. Toss well and refrigerate for a few hours to allow the flavors to blend. Serve chilled.