Glazed Cucumbers With Dill Recipes

CUCUMBERS WITH DILL

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.

DILL PICKLED CUCUMBERS

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.

SWEET-AND-SOUR CUCUMBERS WITH FRESH DILL

Steps:

• Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.
• Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
• Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours; serve cold.

FRESH DILL CUCUMBERS WITH LEMON

Steps:

• Combine cucumbers, dill, and salt in a medium bowl; season with pepper and toss to coat. Cover and chill 30 minutes.
• Drain cucumbers and place in a clean bowl. Top with lemon zest and juice.
• Do Ahead
• Cucumbers can be salted up to 4 hours ahead. Keep chilled.

DILL CUCUMBER DIP

Steps:

• Place cream cheese in a medium bowl. Beat until smooth. Stir in cucumbers, mayonnaise, fresh lemon juice, dill weed and hot pepper sauce.

GLAZED HENS WITH CUCUMBER-CANTALOUPE SALAD

Steps:

• Preheat the oven to 500 degrees F. Season the hens all over with salt and pepper, place on a rack in a roasting pan and roast 15 minutes. Meanwhile, whisk the chili sauce, lime juice, brown sugar, olive oil and 2 teaspoons salt in a measuring cup to dissolve the sugar. Set half of the mixture aside in a bowl for the salad. Baste the hens with some of the remaining dressing, then rotate the pan and continue to cook until the hens are golden and a thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 20 more minutes.
• Meanwhile, peel and thinly slice the cantaloupe and shallot. Peel the cucumber, then halve lengthwise, seed and thinly slice. Toss the cantaloupe, shallot and cucumber with the reserved dressing. Divide the salad among plates. Use kitchen shears to cut each hen in half and place one half on each plate. Drizzle the pan juices over the hens and salad.

CUCUMBER DILL VINAIGRETTE

Steps:

• In a medium bowl, whisk the cucumber juice and buttermilk together. Whisk in the dill, salt and pepper. Taste and correct seasoning if needed.

CRISP DILL CUCUMBERS

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.

STEAMED CUCUMBERS WITH DILL

Steps:

• Wash the cucumbers. Trim off the ends, and remove the skins. Cut the cucumbers into 1 1/2-inch thick rounds. Quarter each slice lengthwise, and remove the seeds.
• Place the cucumbers in the rack of a steamer over boiling water. Steam for 2 minutes. Do not overcook.
• Melt the butter in a skillet. Add the cucumbers, salt, pepper, cumin and dill. Toss well for 30 seconds. Serve immediately.

DILL CUCUMBER RELISH

Steps:

• Use coarse blade on grinder to chop vegetables.
• Combine all vegetables.
• Sprinkle with Salt.
• Cover with cold water and let stand for 4 hours.
• Drain thoroughly in colander, press out all excess liquid.
• Combine Vinegar, celery seed, mustard seed and dill seed.
• Bring to a boil, stirring occasionally.
• Stir in drained vegetables and simmer 10 minutes.
• Pack into prepared jars to within 1/2 inch of the top.
• Put on cap, screw band firmly tight.
• Process in boiling water bath 10 minutes.

CREAMY DILL CUCUMBERS

Steps:

• In a small bowl, combine the milk, mayonnaise, sour cream, dressing mix, dill, celery seed and pepper. Stir in the cucumbers and onion. Serve with a slotted spoon.

CUCUMBER SLICES WITH DILL

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!).