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Dill Cucumber Salad

Dill Cucumber Salad

  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    2 h 15 m
Karen V.

Karen V.

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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

Directions

  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

lizzie
1

lizzie

7/7/2014

No not yet but it sounds amazing:)

Jo Steinberg
0

Jo Steinberg

8/10/2014

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

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