INGREDIENTS
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4 hothouse cucumbers, thinly sliced (3 to 4 pounds)
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2 small red onions, thinly sliced in half rounds
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Kosher salt
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4 cups (32 ounces) plain whole-milk yogurt
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1 cup (8 ounces) sour cream
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2 tablespoons champagne vinegar or white wine vinegar
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1/2 cup minced fresh dill
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1 1/2 teaspoons freshly ground black pepper
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