Pickled Cucumbers With Dill Recipes Recipe For Lasagna

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DILL PICKLED CUCUMBERS



Dill pickled cucumbers image

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

1kg small pickling or ridged cucumber
85g coarse crystal sea salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
pinch of dried chilli flakes (optional)
2 bay leaves
700ml white wine vinegar , plus 3.5 tbsp
100g white sugar
handful of dill sprigs

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

REFRIGERATOR DILL PICKLES



Refrigerator Dill Pickles image

These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.

Provided by Tammy Gulgren

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P3DT25m

Yield 12

Number Of Ingredients 7

3 ½ cups water
1 ¼ cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill

Steps:

  • Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
  • Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g

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

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

GARLIC & DILL PICKLED CUCUMBERS (GHERKINS)



Garlic & Dill Pickled Cucumbers (Gherkins) image

I've been making this recipe for years, Have always been a lover of Dill pickles but when I couldn't find any I made this recipe!

Provided by Egyptian John

Categories     Lunch/Snacks

Time 12h20m

Yield 30 serving(s)

Number Of Ingredients 7

1 kg small cucumber, up to 5 inches long
1/4 kg sea salt
1/2 head garlic
2 -3 bunches dill
2 teaspoons coriander seeds
1/2 cup vinegar
2 cups water

Steps:

  • Wash and prick the cucumbers with a silver fork.
  • put a layer into a plastic bowl, then sprinkle with salt until all are covered with salt.
  • (leave for approx 4 hrs).
  • Put vinegar and water together in a saucepan cook on low heat.
  • Thin slice the garlic and add to the vinegar solution, add the dill (or dill seed if you cannot get fresh) 2 teaspoons of coriander seeds, simmer for 5 minutes.
  • Take off heat.
  • After 4 hours the cucumbers will be saturated with water (the salt dehydrates them ie removes the liquid from the cucumbers).
  • Wash the cucumbers 3 times in fresh water, shake dry!
  • add to the vinegar mixture.
  • The dedhydrated cucumbers absorb this wonderful dill/garlic flavour and believe it or not are ready to eat the next day!

Nutrition Facts : Calories 7.6, Fat 0.1, Sodium 3231.2, Carbohydrate 1.6, Fiber 0.2, Sugar 0.6, Protein 0.3

DILL PICKLED CUCUMBERS



Dill Pickled Cucumbers image

These easily prepared pickles have the perfect flavour balance of sweet and tangy, accented by fresh dill. They are very versatile, adding a little zing to many dishes.

Provided by Alexandra

Categories     Preserves     Side Dish

Time 20m

Number Of Ingredients 10

450 g Lebanese cucumbers (young and fresh)
1 1/2 tbsp course salt *
1 large onion * (very thinly sliced)
1/4 cup boiling water (freshly boiled)
1 cup white wine vinegar *
1 cup white sugar
2 tspn mustard seeds
2 tspn fresh dill (chopped)
1/4 tspn turmeric (ground)
1/4 tspn dried chilli flakes

Steps:

  • Trim the ends off the cucumbers and discard. Slice the cucumbers thinly, about the thickness of a coin. I slice mine by hand but you can use a food processor or mandoline.
  • Mix the cucumber and onion in a non-reactive* bowl.
  • Mix the salt with the boiling water. Some of the salt will dissolve, but not all of it.Pour the salt and water over the cucumber mixture, mix to distribute and leave for 3 hours, turning the mixture occasionally.
  • Tip the cucumber and onion into a colander and press the mixture down with the back of a large spoon to remove as much liquid as possible.
  • For the pickling liquid, mix all the ingredients in a non-reactive medium-sized saucepan. Bring the mixture to a simmer over a medium heat, stirring to dissolve the sugar.
  • Tip the cucumber and onion into the pickling liquid and simmer 2 minutes. Stir several times.
  • Remove from the heat and leave the mixture to cool in the saucepan.
  • Spoon the mixture into sterilised jars*, ensuring the mixture is covered with pickling liquid. Do not overfill the jars as the liquid should not touch the lids.Once a jar is opened, store it in the refrigerator.

Nutrition Facts : Calories 77 kcal, Carbohydrate 18 g, Sodium 875 mg, Sugar 17 g, ServingSize 1 serving

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

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

PICKLED CUCUMBER WITH DILL



Pickled cucumber with dill image

Making your own pickled cucumber is so tasty and super easy to do. These pickled cucumbers take only 2-3 days to be ready. They are delicious with any salads, sandwiches and adding an irresistible crunch and flavour to your summer BBQ with vegan burgers and sausages.

Provided by K33 Kitchen

Time 16m

Yield Makes 1 kg

Number Of Ingredients 0

Steps:

  • Wash and drain the cucumbers. Cut off the ends of the cucumbers and slice them in half long-ways.
  • Strip the dill from its hard stems and chop roughly.
  • Pour 200ml water and 200ml white vinegar into a small saucepan over medium heat, add maple syrup and salt. Heat and stir until all the salt is dissolved. Remove from the heat and set aside.
  • Place the cucumber, garlic, dill and peppercorns into a large glass jar.
  • Mix 800ml cold water with the pickling liquid and pour into the jar.
  • Cover and place in the refrigerator for 2-3 days.

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