Dill Cucumber Salad

Dill Cucumber Salad

3
Karen V. 2

"Wonderful summer time salad but does not have to be so sweet to be so good. You do not have to marinate it overnight. Two hours is good."

Ingredients 2 h 15 m {{adjustedServings}} servings 151 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 1176 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Drain and discard vinegar mixture and stir sour cream into cucumbers. Refrigerate until ready to serve.
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Reviews 3

  1. 4 Ratings

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lizzie
7/7/2014

No not yet but it sounds amazing:)

Blade-g
2/8/2015

Loved this and so did everyone at the party! I topped with some paprika and 1/2 thin sliced green onions. I did cool the marinade before putting it on the cukes. Instead of boiling all the water, I added ice to the boiled vinegar solution so the cucumbers would not cook. Very German tasting!

Jo Steinberg
8/10/2014

My dad, who is a cucumber salad expert, loved this and so did I.