Dill Cucumber Salad Recipes

Steps:

• Wash the cucumber(s) and partially remove the peel in lengthwise strips using a vegetable peeler or fork and leaving a little skin between each strip.
• Thinly slice the cucumber lengthwise. Place the vinegar, sugar, salt and pepper in a bowl and whisk until the sugar is dissolved.
• Add the cucumber, onion, and dill, toss well.
• The salad can be served at once, but it will improve in flavor if you let the ingredients marinate for 5 minutes.

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.

Steps:

• Place cucumbers in a colander over a bowl; sprinkle with salt and toss. Let stand 15 minutes. Squeeze and blot dry with paper towels., In a large bowl, combine the remaining ingredients; stir in cucumbers. Refrigerate, covered, at least 1 hour.

Steps:

• Place cucumber slices in a colander. Generously sprinkle salt over cucumber; let sit until water starts to bead on the slices, about 10 minutes. Drain water from cucumber slices.
• Whisk sour cream, vinegar, yogurt, mayonnaise, lime juice, sugar, and dill together in a large bowl until dressing is smooth. Mix cucumber, onion, and celery into dressing until evenly coated; season with salt and pepper.

Steps:

• In a large bowl, whisk to combine the sour cream, vinegar and dill. Add the cucumber and red onion, season with salt and pepper and toss to combine.
• Serve immediately or cover with plastic wrap and refrigerate for up to 1 week.

Steps:

• Add vinegar, Dijon mustard, honey, salt, and pepper to a jar with a lid and shake well to mix. Add onion; let pickle for 30 minutes.
• Stir together cucumber and dill in a bowl; drain excess water. Toss salad with dressing and onions just before serving.

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.

Steps:

• Quarter the cucumber pieces and place in a mixing bowl. Add the onions and season with salt. Mix to combine as you prepare the rest of the salad. This will start to draw out moisture, which will help thin out the dressing.
• In a mixing bowl, whisk together the sour cream, vinegar, olive oil, hot sauce and garlic. Add the dill and season with salt and pepper. Pour over the cucumbers and onions and mix to combine. Let sit in the refrigerator for 2 hours. Serve!

Steps:

• In a bowl whisk together the sour cream, the mayonnaise, the lime juice, the dill, and salt and pepper to taste. Score the cucumbers lengthwise with the tines of a fork, cut them crosswise into 1/8-inch-thick slices, and stir them into the dressing.

Steps:

• Peel the cucumbers and split them in half. Scoop out the seeds with a melon ball cutter. If using seedless cucumbers, it is not necessary to cut in half or to remove the seeds.
• Slice the cucumbers crosswise. There should be about 4 cups. Put the slices in a mixing bowl. Add the remaining ingredients and toss to blend. Add more seasonings such as vinegar, sugar and so on to taste, if desired. Serve at room temperature.

Steps:

• In a bowl mix together, the salad dressing, sugar, vinegar, dill, salt, and onion.
• Add the sliced cucumbers.
• Cover, and chill in the refrigerator for 2 hours, or more.