KITCHENAID KPFP850 - Manual (Page 65)

63
F
OOD
P
ROCESSOR
R
ECIPES
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