Dill Cucumber Salad Recipe Vinegar Recipe For Chicken

CUCUMBER DILL SALAD

Cucumber Dill Salad image

This crisp and tangy salad from our Test Kitchen hits the spot on warm afternoons and evenings. Sprinkling the cucumbers with salt and letting them sit draws out excess water so they stay nice and crisp.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 3 servings.

Number Of Ingredients 6

Ingredients

1 medium cucumber, thinly sliced
1-1/2 teaspoons kosher salt
1/4 cup white vinegar
2 tablespoons snipped fresh dill
4-1/2 teaspoons sugar
1/4 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 and toss to coat. Cover and refrigerate for at least 15 minutes before serving.

Nutrition Facts :

GERMAN CUCUMBER-DILL SALAD (GURKENSALAT)

German Cucumber-Dill Salad (Gurkensalat) image

Serve German gurkensalat, or cucumbers with dill, for a refreshing summer salad that goes well with many types of meat.

Provided by Jennifer McGavin

Categories Appetizer Side Dish Salad

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

1 seedless English cucumber (long and skinny; or 2 Persian cucumbers)
3 tablespoons apple cider vinegar (or white vinegar )
1 tablespoon sugar (or to taste)
1/4 teaspoon salt
1/4 teaspoon black pepper (freshly ground)
1 small red onion (thinly sliced and broken into rings), optional
3 tablespoons fresh dill (chopped), optional

Steps:

Gather the ingredients.
Rinse and dry the cucumber. With unwaxed, seedless cucumbers, you can leave part or all of the skin on in strips, which looks attractive when you cut it and actually helps hold the slices together. Other varieties should be peeled and seeded first.
Using a mandoline , a food processor with the thin slicer attachment, or the slicer opening on a cheese grater, thinly slice the cucumber(s). They should be almost see-through. Set aside.
Make the dressing by placing the vinegar, sugar, salt, and pepper in a serving bowl and whisk until the sugar completely dissolves.
Add the sliced cucumber, red onion rings, and chopped dill (if using) and then toss well. Marinate for 5 or more minutes, toss again, and serve.

Nutrition Facts : Calories 22 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 134 mg, Sugar 4 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g

GERMAN CUCUMBER SALAD

German Cucumber Salad image

This is a recipe for a refreshing German Cucumber Salad. Called Gurkensalat, it's a staple side salad you'll find versions of in every household in Germany. It's particularly favoured during the warmer weather for its cooling effects, as well as alongside rich mains such as German Pork Knuckle.It will go with virtually any European or Western dish, as it has a clean, neutral flavour.The dressing is very thick at first, but it naturally becomes diluted with the cucumber juices so you end up with a thinner, white dressing. This makes this Cucumber Salad refreshing rather than cloying. Don't skip the dill, it really makes it!

Provided by Nagi

Categories Side Salad

Number Of Ingredients 7

Ingredients

2 English / telegraph cucumbers ((ie. long cucumbers. Sub 4 x Lebanese cucumbers, Note 1))
1/2 cup sour cream ((sub plain, thick yogurt))
1 tbsp white vinegar ((plain distilled vinegar))
1 tsp white sugar
1 tbsp fresh dill (, finely chopped)
1/2 tsp salt
Black pepper

Steps:

Peel cucumbers and finely slice into 2mm / 0.2" slices using a mandoline (or by hand and show off your knife skills!)
Mix dressing ingredients in a small bowl.
Toss cucumbers with dressing, then set aside for at least 4 hours or even overnight. The cucumbers will soften and leach juice which will thin the dressing to the right consistency.
Serving: Toss well then transfer to bowl for serving. Serve chilled for the most refreshing flavour!

Nutrition Facts : Calories 66 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 253 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

EASY CUCUMBER SALAD WITH DILL

EASY Cucumber Salad with Dill image

Made with three kinds of vinegar, this dill cucumber salad is deliciously tangy and pairs nicely with all of your favorite barbecue mains.

Provided by Heidi

Categories Salad Side Dish

Time 1h15m

Number Of Ingredients 9

Ingredients

1 pound cucumbers ((like English cucumbers, cocktail cucumbers, and garden cucumbers), sliced into ¼ inch rounds)
½ red onion (, peeled and thinly sliced)
2 teaspoons kosher salt
2 teaspoons granulated sugar
2 teaspoons red wine vinegar
2 teaspoons white balsamic vinegar
2 teaspoons cider vinegar
½ cup water
¼ cup fresh dill leaves (, chopped)

Steps:

Combine the sliced cucumbers in a colander set inside a medium size bowl and sprinkle with the salt and sugar. Place in the refridgerator for about 1 hour.
Drain the cucumbers. Add the onion, vinegars, water and dill.
Serve or refrigerate. The cucumbers will become more pickled as they sit.

Nutrition Facts : ServingSize 1 g, Calories 16 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 585 mg, Fiber 1 g, Sugar 2 g

CUCUMBER SLICES WITH DILL

Cucumber Slices With Dill image

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

Ingredients

4 large cucumbers, sliced
1 onion, thinly sliced
1 tablespoon dried dill weed
1 cup white sugar
½ cup white vinegar
½ cup water
1 teaspoon salt

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