Dressing with brine
Votes: 1
Time: 5 min.
Complexity: easily
Quantity: 200 ml.
Complexity: easily
Quantity: 200 ml.
Capers and pickles, along with the brine, give this yogurt dressing a salty, tart flavor that pairs beautifully with fresh vegetables. Use it in salads or serve as an appetizer, garnished with sliced fresh vegetables for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup Greek yogurt
- 2 tbsp. capers, dried
- 2 tablespoons chopped pickled cucumbers
- 2 tablespoons lemon juice
- 2 tbsp. brine from cucumbers or capers
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Cooking the dish according to the recipe:
- In a small bowl, combine the yogurt, capers, pickles, and a generous pinch of salt. Stir in the lemon juice, brine, and a couple of turns of the black peppercorn grinder, distributing the ingredients evenly.
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