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FOOD PROCESSOR RECIPES
1 cup white wine vinegar,
divided
1
⁄2 cup firmly packed fresh dill
1
⁄3 cup sugar
1 teaspoon salt
1
⁄4 teaspoon black pepper
3 medium seedless cucumbers,
cut into 2
1
⁄
2-inch lengths
1 medium onion, cut into halves
lengthwise
1 cup sour cream
Position multipurpose blade in work bowl. Add
1
⁄2 cup vinegar, dill, sugar, salt, and pepper.
Process until dill is finely chopped and sugar is dissolved, about 10 seconds. Add remaining
1
⁄
2 cup vinegar. Pulse about 1 second, or until mixed.
Exchange multipurpose blade for 4 mm slicing disc in work bowl. Add cucumbers and
onion, cutting to fit if necessary. Process to slice.
Remove to large bowl or large resealable food storage plastic bag; mix well. Refrigerate
8 hours or overnight, stirring or turning occasionally.
Drain cucumbers and onions well. Stir in sour cream.
Yield: 16 servings (
1
⁄2 cup per serving).
Per Serving: About 50 cal, 1 g pro, 7 g carb, 3 g total fat, 2 g sat fat, 5 mg chol,
160 mg sod.
SWEET DILLED
CUCUMBERS AND ONIONS