Step 1

Wash the cucumbers and radishes under cold running water.

Step 2

[Peeling] There’s no need to peel this type of cucumbers, as the skin is edible and very thin. I prefer to peel the cucumbers anyway, only leaving ½ of one cucumber unpeeled (mainly for a visual effect).

Step 3

Slice the cucumbers through their length into thin medallions. Repeat with the radishes. Set aside.

Step 4

[Optional] Cut the onion in half, peel back the skin. Place the onion halves cut side down, and slice them finely into half-moons.

Step 5

Drop sliced vegetables (cucumbers, radishes, onion) into a large bowl. Sprinkle one and a half tablespoons of salt and mix everything with a spoon. The aim is to coat the cucumbers with salt evenly.

Step 6

Move the veggies into a colander (or a large sieve). Place a large bowl underneath it - it can be the same bowl we have just used, there’s no need for extra cleaning. Cover with a plastic wrap, so the cukes won’t dry up and chill in the fridge for 4-5 hours; or even overnight. We’re not done here just yet though, follow the next step.

Step 7

Line a fine-mesh sieve (large enough to hold 24 ounces or 700 ml) with a cheesecloth (loose-woven gauze) or a piece of paper towel. Place it over a bowl.

Step 8

Pour the yogurt in, and cover the whole thing with cling film. Again, refrigerate for 4-5 hours; or overnight. We’re done here, for now. See you in a few hours!

Step 9

Retrieve both bowls from the refrigerator. Unwrap them and discard the excess liquid that has collected at the bottom.

Step 10

Roll the vegetables in paper towels (or a clean kitchen towel) to dry them up and press out any excess juices.

Step 11

In a large bowl, add in the yogurt, sour cream, vinegar, sugar, dill, and black pepper. Whisk the dressing together, then add in all the vegetables.

Step 12

Toss well and have a taste. We have salted the cucumbers well before, but some of that salt will be gone at this point. I usually add one more teaspoon of salt, but you might need two.

Step 13

Refrigerate for a few hours before serving, so that the flavours can develop and blend together. If you’re impatient, you can serve it immediately.

Step 14

Right before serving, you can sprinkle ‘Mizeria’ lightly with salt, ground pepper, and a few dill twigs.