Easy Lemony Dilly Cucumber Salad Recipes

Steps:

• Whisk together the lemon zest, lemon juice, dill, and sugar in a bowl until the sugar has dissolved. Stir in the mayonnaise until smooth; fold in the diced cucumber. Let stand 10 minutes before serving.

Steps:

• In a small saucepan, combine the sugar, vinegar, water, dill and salt. Bring to a boil over medium heat. Remove from the heat. Place cucumbers in a large bowl. Pour vinegar mixture over and toss to coat. Cover and refrigerate overnight., Drain and discard vinegar mixture. Stir sour cream into cucumbers. Cover and refrigerate until serving.

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:

• Stir together the yogurt, garlic, lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a medium bowl until combined. Add the cucumbers, shallot, dill and mint; stir until the cucumbers are well coated. Serve sprinkled with dill and mint.

Steps:

• Whisk together the lemon zest, lemon juice, dill, and sugar in a bowl until the sugar has dissolved. Stir in the mayonnaise until smooth; fold in the diced cucumber. Let stand 10 minutes before serving.

Steps:

• 1. Place cucumbers into a large bowl. Combine yogurt, sour cream, dill, salt, pepper, garlic salt and lemon juice into a bowl until combined. Pour over cucumbers and stir to coat. Serve or refrigerate until serving.

Steps:

• In a bowl, whisk lemon juice, oil and sugar until thick.
• Add dill, salt and pepper to taste. Mix inches.
• Add cucumbers and scallions, and coat well with dressing.
• Chill for 15 minutes and serve cool.

Steps:

• Whisk together the lemon zest, lemon juice, dill, and sugar in a bowl until the sugar has dissolved. Stir in the mayonnaise until smooth; fold in the diced cucumber. Let stand 10 minutes before serving.

Steps:

• Combine sliced cucumbers and salt in a large bowl and let sweat for 1 hour. Drain liquid and toss cucumbers with onion slices.
• Combine white vinegar and water in a saucepan over medium-low heat. Stir in sugar until dissolved and simmer until liquid turns clear, 3 to 5 minutes. Pour dressing over cucumbers and onions and stir in dill.
• Cover and refrigerate for 1 hour.

Steps:

• Whisk all ingredients together except cucumber.
• Add cucumber and stir well.
• Refrigerate at least 2 hours before serving.

Steps:

• Peel 2 of the cucumbers.
• Slice all 4 cucumbers thin and place in a large bowl.
• Lightly salt and let stand for 1 hour.
• In a small bowl mix together the minced garlic, yogurt, lemon juice, dill, and pepper.
• Mix well.
• Whisk in the olive oil until well incorporated.
• Drain Cucumbers and place in a salad bowl.
• Pour on the salad dressing and toss gently.
• Chill for 1 hour, lightly toss again and serve.

Steps:

• Zest lemons to yield 2 tablespoons zest.
• Sprinkle salmon fillets with 1 1/2 tablespoons zest (set remaining zest and whole lemons aside) and 1 1/2 tablespoons dill, dividing evenly among fillets and patting to adhere.
• Wrap fillets in plastic wrap and refrigerate at least 2 hours and up to overnight.
• Slice cucumber paper-thin on a mandoline or other handheld slicer.
• Cut onions in half.
• In a bowl, whisk together vinegar, sugar, and 1/2 teaspoons salt. Add cucumber, onions, remaining lemon zest and dill, and toss gently to coat. Taste and adjust seasonings, if necessary.
• Prepare a gas or charcoal grill for indirect heat.
• If using a gas grill, turn all burners to high and close lid. When the temperature inside the grill reaches 400°, lift lid and turn off one of the burners, creating the indirect-heat area.
• If using a charcoal grill, light 50 to 60 briquets and let burn until just covered with ash, 20 to 30 minutes. Mound them to one side, leaving a cleared area for indirect cooking.
• Fold two 12- by 18-in. pieces of heavy-duty aluminum foil in half widthwise to form rectangles. Using the tip of a small knife, make holes in rectangles about 2 inches apart and widen each hole to the size of a dime. Grease foil with olive oil; set over direct heat for 2 minutes.
• Brush salmon skins with oil. Set 2 fillets, skin side down, on each foil rectangle.
• Cover grill (if using charcoal, open vents on lid) and cook fish until skin is light brown and really sizzling, 5 to 6 minutes.
• Using tongs, slide foil to indirect heat, cover, and cook until all but top 1/4 inches is cooked, 3 to 8 minutes.
• Slide fish back over direct heat, cover, and cook until fish is cooked through (cut to test) and skin is browned and crisp, about 3 minutes.
• Transfer foil with salmon to a rimless baking sheet and, sliding an offset cake spatula or other thin spatula between salmon skin and foil, very gently free fish from foil.
• Season each fillet with salt and a few drops of juice from a remaining lemon.
• Serve with cucumber salad.

Steps:

• Whisk together the lemon zest, lemon juice, dill, and sugar in a bowl until the sugar has dissolved. Stir in the mayonnaise until smooth; fold in the diced cucumber. Let stand 10 minutes before serving.