Dill Cucumber Salad

Dill Cucumber Salad

1 Review 1 Pic
  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    2 h 15 m
Karen V.
Recipe by  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

Adjust Servings

Original recipe yields 4 servings

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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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Review (1)

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lizzie
0

lizzie

No not yet but it sounds amazing:)

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 151 cal
  • 8%
  • Fat
  • 4.2 g
  • 6%
  • Carbs
  • 28.4 g
  • 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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Cool Cucumber Salad

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Cucumber and Dill Pasta Salad