Crispdillcucumbers Recipes

CUCUMBERS WITH DILL

Cucumbers with Dill image

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

Ingredients

2 medium cucumbers, sliced 1/8 inch thick
1 tablespoon kosher salt
1/2 cup white vinegar
1/4 cup snipped fresh dill
3 tablespoons sugar
1/2 teaspoon coarsely ground pepper

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

CRISP DILL CUCUMBERS

Crisp Dill Cucumbers image

A fresh and original salad, full of the simple flavors of summer. Cook time is chill time! Recipe is from Light & Tasty.

Provided by A Messy Cook

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 medium cucumbers, sliced 1/8 inch thick
1 tablespoon kosher salt
1/2 cup white vinegar
1/4 cup snipped fresh dill
3 tablespoons sugar
1/2 teaspoon fresh coarse ground black pepper

Steps:

Place cucumber slices in colander over a plate. Sprinkle with salt and toss.
Let stand for 15 minutes, stirring once; rinse and drain well.
Combine remaining ingredients in large bowl.
Add drained cucumbers and toss to coat.
Cover and refrigerate for at least 15 minutes before serving.

Nutrition Facts : Calories 44.2, Fat 0.1, Sodium 1166, Carbohydrate 10.3, Fiber 0.6, Sugar 8.1, Protein 0.7

CRISP IN A PINCH

Crisp in a Pinch image

Provided by Ree Drummond : Food Network

Categories dessert

Time 16m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cup blueberries
1 cup blackberries
1 cup raspberries
1/2 cup granulated sugar
1 lemon, zested and juiced
2 cups rolled oats
1/2 cup sliced almonds
3 tablespoons salted butter
4 tablespoons maple syrup
1 tablespoon brown sugar
1 teaspoon ground cinnamon
Pinch of kosher salt
1 tablespoon cornstarch
1 pint vanilla ice cream, for serving
Fresh mint leaves, to garnish

Steps:

Place a small pot over medium heat and add the blueberries, blackberries, raspberries, granulated sugar and lemon zest and juice. Cook until the sugar is dissolved and the berries have released their juices, about 6 minutes.
Meanwhile make the granola. Place a large nonstick skillet over medium-high heat. Add the oats and almonds and toast until light golden, 2 to 3 minutes. Remove from the skillet and reserve. Reduce the heat to medium, then add the butter to the skillet. Once the butter is melted, add the maple syrup, brown sugar, cinnamon and salt. Bring to a boil and cook for 1 minute, until you have a thin syrup. Add the toasted ingredients back to the skillet. Cook, stirring and tossing the ingredients, for 1 minute. Transfer to a plate and set aside.
Make a slurry by stirring the cornstarch into 2 tablespoons of water. Stir into the berry mixture and allow to thicken, about 1 minute.
Portion the berry mixture into 4 serving bowls. Top liberally with the oat and almond mix. Add 1 scoop of ice cream to each and garnish with a little more of the berry mix, a little more granola and some mint, then serve warm.

QUICK REFRIGERATOR DILL PICKLES

Quick Refrigerator Dill Pickles image

In just one week you can have some of the best homemade pickles you'll ever taste. These are incredibly easy to make and will last for a month in the refrigerator. The best part is that no special equipment is needed!

Provided by Jonathan Melendez

Categories Vegetable

Time P7DT10m

Yield 2 quarts

Number Of Ingredients 11

Ingredients

10 -12 pickling cucumbers or 10 -12 Persian cucumbers
12 garlic cloves, peeled
8 large sprigs fresh dill
4 bay leaves
1 tablespoon coriander seed
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1/4 teaspoon crushed red pepper flakes (optional)
3 cups water
2 tablespoons kosher salt
2 tablespoons granulated sugar

Steps:

Clean the cucumbers well and then snip off the ends. Then cut into either spears or thin rounds. Stuff the cucumbers into two clean 1-quart glass jars. Divide the garlic, dill, bay leaves, coriander, peppercorns, mustard seeds and crushed red pepper flakes (if using) between both jars and set aside.
In a medium saucepan, combine the water, salt and sugar. Set over moderate heat and bring to a simmer. Cook until the sugar and salt have dissolved. Remove from heat and cool down to room temperature.
Once cooled, pour the mixture between both jars up to the very top. Seal tightly and place in the fridge for at least 1 week or up to 1 month.

Nutrition Facts : Calories 317.9, Fat 2.6, SaturatedFat 0.6, Sodium 7021.7, Carbohydrate 75.8, Fiber 9.5, Sugar 38, Protein 11.7

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