CUCUMBERS WITH DILL
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
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
BEST-EVER CUCUMBER DILL SALAD
Just experimenting one day and came up with a yummy, fresh twist on an old recipe.
Provided by Margie
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 75.4 calories, Carbohydrate 5.1 g, Cholesterol 6.6 mg, Fat 5.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 42.3 mg, Sugar 3.1 g
DILLED CUCUMBERS
I especially appreciate this recipe in summer when I have a bumper crop of cucumbers. Everyone likes this cool and crunchy side dish.-Kathryn Awe, International Falls, Minnesota
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place cucumber slices in a medium bowl; sprinkle with salt and pepper. Stir in dill and sour cream. Chill until ready to serve.
Nutrition Facts :
DILLED CUCUMBER ASPIC
Provided by Florence Fabricant
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the cucumber, green pepper, scallions, dill and garlic in a food processor and process until nearly a puree. A little texture is welcome. Stir in the vinegar.
- Soften the gelatin in one-quarter cup of the water in a metal measuring cup, place the cup in a pan of simmering water and cook gently until the gelatin has dissolved. Heat the remaining water in a saucepan, add the dissolved gelatin and cook just until the gelatin has dissolved in the water.
- Stir the gelatin mixture into the cucumber mixture. Season with salt and pepper. Transfer to a two-cup mold or bowl or to individual half-cup molds, refrigerate and chill until set.
Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 346 milligrams, Sugar 1 gram
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CLASSIC CUCUMBER DILL PICKLES - TODAY.COM
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- You can use dill seed or fresh dill to make these quick pickles. The flavor differs slightly but the process is nearly identical. If using dill seed, bring it to a boil with the rest of the brine; if using fresh dill, wait and add it just before pouring the bring over the cucumbers.
- In a medium saucepan, bring the vinegar, water, garlic, salt, sugar, peppercorns and dill seed (if using fresh dill, don’t add it yet) to a boil, whisking occasionally to dissolve the salt and sugar. Let cool for a few minutes. If using chopped fresh dill, add it now.
- Place the cucumber slices in 1 clean glass quart jar or 2 clean glass pint jars. Pour the brine over the cucumbers, leaving about ½ inch of space at the top. Let cool at room temperature for about 1 hour. Screw on the lid, turn the jar upside-down a few times to distribute the brine and refrigerate at least overnight and up to 1 week.
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