BEST-EVER CUCUMBER DILL SALAD
Just experimenting one day and came up with a yummy, fresh twist on an old recipe.
Provided by Margie
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Place cucumber slices in a colander. Generously sprinkle salt over cucumber; let sit until water starts to bead on the slices, about 10 minutes. Drain water from cucumber slices.
- Whisk sour cream, vinegar, yogurt, mayonnaise, lime juice, sugar, and dill together in a large bowl until dressing is smooth. Mix cucumber, onion, and celery into dressing until evenly coated; season with salt and pepper.
Nutrition Facts : Calories 75.4 calories, Carbohydrate 5.1 g, Cholesterol 6.6 mg, Fat 5.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 42.3 mg, Sugar 3.1 g
CUCUMBERS WITH DILL
Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. , In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 480mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CUCUMBER SLICES WITH DILL
This cool cucumber salad is quick and easy to prepare. It does require at least 2 hours in the fridge for the fullest flavor so plan ahead!
Provided by JulieK
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 2h15m
Yield 8
Number Of Ingredients 7
Steps:
- In a large serving bowl, combine cucumbers, onions and dill. In a medium size bowl combine sugar, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).
Nutrition Facts : Calories 120.3 calories, Carbohydrate 30 g, Fat 0.3 g, Fiber 1.3 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 294.8 mg, Sugar 25.6 g
DILL CUCUMBER SLICES
Pickling is an essential skill for preserving the bounty that comes from the agrarian South. Here, two sons of the South - the cookbook authors Matt and Ted Lee - use the traditional boiling-pot method to preserve cucumber slices. Packing slices instead of whole cucumbers allows greater volume per jar, and slices are easier to serve. These pickles, adapted from a recipe used at Stone Barns in New York, get some slight heat and personality from garlic and chilies. The latter can be omitted for a milder end result.
Provided by The New York Times
Categories condiments
Time 45m
Yield 2 quarts
Number Of Ingredients 8
Steps:
- Boil a stockpot of water as deep as the shoulder of a quart jar.
- Wash cucumbers and slice on a mandoline into 1/8- to 1/4-inch-thick rounds.
- In a small saucepan bring sugar, salt, vinegar and 2 cups water to a boil over high heat; remove from heat and set aside.
- Distribute peppercorns, dill, garlic and chilies equally between two sterilized 1-quart jars, then pack jars with cucumber slices. Fill each jar with vinegar solution to 1/2-inch from rim.
- Partly close jars, leave gap for steam to escape, and place in boiling water for 10 minutes. Carefully remove jars with jar lifter or 2 tongs and close lids tightly. Cool to room temperature. Refrigerate for up to 2 weeks.
Nutrition Facts : @context http, Calories 24, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 229 milligrams, Sugar 3 grams
CLASSIC DILL PICKLES
Provided by Alison Roman
Categories Side Low Fat Vegetarian Kid-Friendly Summer Brine Healthy Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 2 quarts
Number Of Ingredients 14
Steps:
- For the brine:
- Bring 1 cup distilled white vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, up to 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan. Pour over vegetables in jars.
- For the pickles:
- Divide 2 pounds kirby cucumbers, quartered, and 10 large dill sprigs between jars.
- Dividing evenly, pour hot brine (see formula, left)-using 2 teaspoons black peppercorns and 2 teaspoons caraway seeds for the spices-into jars and cover. Let cool, then chill.
- Do Ahead
- Cucumbers can be pickled 2 months ahead. Keep chilled.
DILL PICKLED CUCUMBERS
Forget shop-bought gherkins and pickles - making your own preserved cucumbers is much tastier, and easy to do too
Provided by Jane Hornby
Categories Side dish
Time 25m
Yield Makes 4-5 x 450ml jars
Number Of Ingredients 12
Steps:
- Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
- Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
Nutrition Facts : Calories 15 calories, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.8 milligram of sodium
DILLED CUCUMBERS
I especially appreciate this recipe in summer when I have a bumper crop of cucumbers. Everyone likes this cool and crunchy side dish.-Kathryn Awe, International Falls, Minnesota
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place cucumber slices in a medium bowl; sprinkle with salt and pepper. Stir in dill and sour cream. Chill until ready to serve.
Nutrition Facts :
DILLED CUCUMBER AND ONIONS
While I was growing up, this was one dish you could expect to find at every picnic or family get-together in the summer. My kids always expect me to make it when they come over for dinner too. Cooking time represents the chill time.
Provided by Sandy in Oklahoma
Categories Onions
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine sliced cucumber and onions with all other ingredients.
- Cover and refrigerate for 2 to 3 hours before serving.
Nutrition Facts : Calories 87.7, Fat 0.2, SaturatedFat 0.1, Sodium 296.3, Carbohydrate 20.5, Fiber 1.5, Sugar 14.3, Protein 1.5
DILLED CUCUMBER ASPIC
Provided by Florence Fabricant
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the cucumber, green pepper, scallions, dill and garlic in a food processor and process until nearly a puree. A little texture is welcome. Stir in the vinegar.
- Soften the gelatin in one-quarter cup of the water in a metal measuring cup, place the cup in a pan of simmering water and cook gently until the gelatin has dissolved. Heat the remaining water in a saucepan, add the dissolved gelatin and cook just until the gelatin has dissolved in the water.
- Stir the gelatin mixture into the cucumber mixture. Season with salt and pepper. Transfer to a two-cup mold or bowl or to individual half-cup molds, refrigerate and chill until set.
Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 346 milligrams, Sugar 1 gram
DILLED CUCUMBER SALAD
This Dilled Cucumber Salad is great for a picnic, or it can be served as a side for lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Halve cucumbers lengthwise. With a spoon, scoop out and discard seeds. Slice crosswise into 1/8-inch-thick pieces. Place in a colander set over a bowl, and toss with 2 teaspoons salt; let stand 15 minutes.
- Meanwhile, in a medium bowl, combine yogurt, dill, vinegar, and 1/4 teaspoon pepper.
- Remove cucumbers from colander, and pat dry with paper towels. Add to bowl with yogurt dressing; toss to combine. Garnish with dill sprigs, if desired, and serve.
Nutrition Facts : Calories 30 g, Protein 1 g
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