Sweet And Sour Cucumber Dill Salad Recipes

SWEET AND TANGY CUCUMBER SALAD

Steps:

• In a large bowl, combine all ingredients. Cover and refrigerate for at least 1 hour, stirring occasionally.

SWEET-AND-SOUR CUCUMBER SALAD

Steps:

• In a medium bowl, toss together cucumbers and onions. Set aside.
• In a small bowl, whisk together sugar, salt, mustard, and celery seeds. Whisk in oil and vinegar until emulsified. Pour vinaigrette over vegetables; toss to coat. Cover, and refrigerate at least 4 hours to let flavors blend. Serve chilled.

CUCUMBER DILL SALAD

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.

DILL CUCUMBER SALAD

Steps:

• Bring vinegar, sugar, water, dill, and salt to a boil in a saucepan until sugar is dissolved. Pour mixture over cucumbers in a large bowl; toss to coat. Cover and refrigerate until chilled, about 2 hours.
• Drain and discard vinegar mixture and stir sour cream into cucumbers. Refrigerate until ready to serve.

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.

SWEET AND SOUR CUCUMBER DILL SALAD

Steps:

• Place cucumber slices in a colander.
• Sprinkle with salt; toss to coat and let stand 15 minutes, stirring occasionally.
• Meanwhile, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
• Drain cucumbers well and pat dry.
• Add cucumbers to dressing and stir to blend.
• Refrigerate at least 30 minutes and up to 2 hours.
• Serve cold.

SWEET AND TANGY CUCUMBER SALAD

Steps:

• Sprinkle cucumber slices with salt in a colander. Let stand until cucumbers are drained, about 30 minutes. Transfer to a large bowl and toss with tomato and onion.
• Whisk vinegar, grapeseed oil, honey, sour cream, celery seed, basil, garlic powder, oregano, dill weed, sugar, and cayenne pepper in a small bowl; stir into vegetable mixture. Cover and refrigerate for at least 1 hour to overnight.

DIABETIC DILL SWEET CUCUMBER SALAD

Steps:

• Peel and slice the two cucumbers and slice the onion.
• Set aside cucumber and onion.
• Mix together fat free sour cream, Splenda and dill (add more Splenda if you desire it to be more sweet).
• Add the vegetables to the sweet dressing.
• Cover and refrigerate for 1 hour to let flavors blend.

SWEDISH CUCUMBER SALAD

Steps:

• Wash and slice the cucumber as thinly as you can or use a mandolin
• Put the cucumber slices in a colander and sprinkle with salt and place a plate with something heavy on it to press the cucumbers. Let sit for about 10 minutes.
• While the cucumbers are sitting you can whip up the pickling sauce.
• In a sauce pan put all the remaining ingredients except the parsley into the pan and warm up until the sugar is dissolved. Remove from stove and stir in the parsley.
• Squeeze or press out any excess liquid from the cucumbers and put the cucumbers in a shallow dish or jar.
• Pour over the pickling sauce and put in refrigerator for at least one hour before serving
• These will last several days in an airtight container in the fridge.