Polish cucumber salad,

Here’s the classic Polish Cucumber Salad, known as Mizeria—light, creamy, and refreshing, traditionally served with Polish dinners.

🥒 Polish Cucumber Salad (Mizeria)

Ingredients (Serves 4)

• 3–4 English or Persian cucumbers, thinly sliced

• 1/2 tsp salt

• 1/2 cup sour cream (or Greek yogurt for lighter version)

• 1 tbsp fresh dill, finely chopped

• 1 tsp lemon juice or white vinegar

• 1/4 tsp sugar (optional, traditional)

• Freshly ground black pepper, to taste

Instructions

1. Salt the cucumbers

   • Place sliced cucumbers in a bowl and sprinkle with salt.

   • Let sit 10–15 minutes to draw out excess water.

2. Drain

   • Gently squeeze or pat cucumbers dry with paper towels.

3. Make dressing

   • In a bowl, mix sour cream, dill, lemon juice (or vinegar), sugar (if using), and pepper.

4. Combine

   • Toss cucumbers with the dressing until evenly coated.

5. Chill & serve

   • Refrigerate 15–30 minutes before serving for best flavor.

💡 Tips for Authentic Mizeria

• Slice cucumbers very thin (mandoline works best).

• Always salt and drain—this keeps the salad creamy, not watery.

• Fresh dill is essential for traditional flavor.

🔄 Variations

• Grandma-style: Add thinly sliced onion or chives.

• Modern Polish version: Use yogurt + sour cream half-and-half.

• Warm-weather version: Add a splash of cold milk for a lighter sauce (traditional in some regions).

📦 Storage

• Best eaten fresh, but keeps in fridge up to 24 hours.

If you’d like, I can also share Polish side dishes that pair perfectly with Mizeria, like kotlet schabowy or pierogi.