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 :
GLAZED CUCUMBERS WITH DILL
Cucumbers with salty butter and dill make pretty sandwiches, but we like to cook them very gently for a warm, silky salad. Using garden cucumbers requires just a little prep: we remove the tough peel and scrape out the seeds, which can be watery. If you have some chopped parsley on hand, fold it in with the dill.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Peel the cucumbers, halve them lengthwise and scrape out the seeds with a spoon. Slice into 1/4-inch-thick half-moons.
- Melt the butter in a large skillet over medium-high heat and add the cucumbers. Pour in 1/4 cup water, bring to a boil, then lower to a simmer. Cover and simmer until the cucumbers are tender but not mushy, about 5 minutes.
- Stir the in dill and season with salt. Serve hot, with slices of pumpernickel bread and additional butter.
Nutrition Facts : Calories 97 calorie, Fat 9 grams, SaturatedFat 5.5 grams, Cholesterol 23 milligrams, Sodium 196 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 2 grams, Sugar 2 grams
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
DILLED CUCUMBERS
Steps:
- Clean and peel cucumbers.
- Slice into half inch sections or into small 1-inch cubes.
- Saute in a pan for two minutes with butter and dill until lightly browned on all sides. Stir frequently to avoid sticking, burning or other squashes. Keep a fire extinguisher on hand just in case.
- Sprinkle lightly with salt and serve.
PICKLED CUCUMBERS WITH DILL & SPICE
Piccalilli with bite, this chunky chutney of sliced gherkins, spices and dill is perfect with meat, cheese or as a homemade gift
Provided by Good Food team
Categories Condiment
Time 25m
Yield Makes about 3 x 450g/1lb jars
Number Of Ingredients 10
Steps:
- Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.
- Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.
- Add the vegetables and bring the pan to a rolling boil over a high heat, stirring now and again. Boil for 1 min, then remove pan from the heat. Tear in the dill, then pack into sterilised jars (see above right), making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.
Nutrition Facts : Calories 32 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
SWEDISH PICKLED CUCUMBERS
An easy and tasty side dish.
Provided by Jill Fisher
Categories Side Dish Vegetables
Time 3h10m
Yield 8
Number Of Ingredients 6
Steps:
- Put sliced cucumbers into a bowl.
- Stir vinegar, sugar, water, and salt together in a separate bowl to dissolve the sugar and salt; pour over the cucumbers. Sprinkle parsley over the cucumbers.
- Refrigerate cucumbers 3 hours to overnight.
Nutrition Facts : Calories 29.3 calories, Carbohydrate 7.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.5 g, Sodium 74.7 mg, Sugar 5.9 g
FINNISH CUCUMBER SALAD
Make and share this Finnish Cucumber Salad recipe from Food.com.
Provided by littlemafia
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse the cucumbers. Do not peel, but score the skin by peeling the lines of a fork lengthwise through the peel.
- Slice cucumbers into very thin slices. Put into bowl with a lid.
- Mix the dressing ingredients.Pour over the cucumber slices and toss lightly.
- Cover with a lid and shake to coat evenly. Chill several hours to allow flavors to blend.
- It keeps well for days!
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
DILL CUCUMBER DIP
This cool, refreshing dip is great in the summer, and a fine way to use fresh garden cucumbers. Serve with crackers or chips.
Provided by MOLSON7
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 5m
Yield 24
Number Of Ingredients 6
Steps:
- Place cream cheese in a medium bowl. Beat until smooth. Stir in cucumbers, mayonnaise, fresh lemon juice, dill weed and hot pepper sauce.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 1 g, Cholesterol 13.8 mg, Fat 10.6 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 3.1 g, Sodium 82.6 mg, Sugar 0.1 g
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