Cucumbers With Dill Food

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CUCUMBERS WITH DILL



Cucumbers with Dill image

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

2 medium cucumbers, sliced 1/8 inch thick
1 tablespoon kosher salt
1/2 cup white vinegar
1/4 cup snipped fresh dill
3 tablespoons sugar
1/2 teaspoon coarsely ground pepper

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

CUCUMBER SLICES WITH DILL



Cucumber Slices With Dill image

This cool cucumber salad is quick and easy to prepare. It does require at least 2 hours in the fridge for the fullest flavor so plan ahead!

Provided by JulieK

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 2h15m

Yield 8

Number Of Ingredients 7

4 large cucumbers, sliced
1 onion, thinly sliced
1 tablespoon dried dill weed
1 cup white sugar
½ cup white vinegar
½ cup water
1 teaspoon salt

Steps:

  • In a large serving bowl, combine cucumbers, onions and dill. In a medium size bowl combine sugar, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).

Nutrition Facts : Calories 120.3 calories, Carbohydrate 30 g, Fat 0.3 g, Fiber 1.3 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 294.8 mg, Sugar 25.6 g

SAUTEED CUCUMBER WITH DILL



Sauteed Cucumber with Dill image

Provided by Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 4

1 English cucumber
A spoonful of olive oil
Salt and freshly ground pepper
Handful chopped fresh mint or dill

Steps:

  • Peel, halve lengthwise and seed the cucumber. Cut into chunks the size of large croutons or slice into thin half-moons. It depends on whether you want al dente chunks or soft, silkier petals. Both have their merits, depending on what you're serving with. Heat the olive oil in a pan. Saute the cucumber until hot and softened to your liking, about 5 minutes, depending on size. Season with salt and pepper and toss in the mint. Serve warm or at room temperature.

GLAZED CUCUMBERS WITH DILL



Glazed Cucumbers with Dill image

Cucumbers with salty butter and dill make pretty sandwiches, but we like to cook them very gently for a warm, silky salad. Using garden cucumbers requires just a little prep: we remove the tough peel and scrape out the seeds, which can be watery. If you have some chopped parsley on hand, fold it in with the dill.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds garden cucumbers (about 2)
3 tablespoons salted butter, plus more for serving
3 tablespoons chopped fresh dill
Kosher salt
Pumpernickel bread slices, for serving

Steps:

  • Peel the cucumbers, halve them lengthwise and scrape out the seeds with a spoon. Slice into 1/4-inch-thick half-moons.
  • Melt the butter in a large skillet over medium-high heat and add the cucumbers. Pour in 1/4 cup water, bring to a boil, then lower to a simmer. Cover and simmer until the cucumbers are tender but not mushy, about 5 minutes.
  • Stir the in dill and season with salt. Serve hot, with slices of pumpernickel bread and additional butter.

Nutrition Facts : Calories 97 calorie, Fat 9 grams, SaturatedFat 5.5 grams, Cholesterol 23 milligrams, Sodium 196 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 2 grams, Sugar 2 grams

DELICIOUS CUCUMBER DILL SALAD



Delicious Cucumber Dill Salad image

Make and share this Delicious Cucumber Dill Salad recipe from Food.com.

Provided by CHOpping The Carbs

Categories     Salad Dressings

Time 1h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 10

6 cups cucumbers
1 shallot
1/2 cup sour cream
2 tablespoons dill, fresh chopped
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon garlic powder
salt and pepper
1/2 teaspoon granulated sugar (optional)

Steps:

  • Thinly slice cucumbers and shallot with a mandolin or knife.
  • If shallot is too strong tasting, soak in water with 1 tsp of sugar for about 10 minutes, then drain.
  • Add sour cream, lemon juice and zest, dill, olive oil, garlic powder and salt and pepper to a large bowl and mix well with a whisk.
  • Add cucumbers and shallot.
  • Toss well to combine.
  • Chill for at least 1 hour before serving.

Nutrition Facts : Calories 77.4, Fat 6.2, SaturatedFat 2.6, Cholesterol 10, Sodium 18.3, Carbohydrate 5.5, Fiber 0.6, Sugar 2.5, Protein 1.3

SWEET-AND-SOUR CUCUMBERS WITH FRESH DILL



Sweet-and-Sour Cucumbers with Fresh Dill image

Categories     Salad     Side     No-Cook     Low Carb     Quick & Easy     Cucumber     Summer     Dill     Bon Appétit     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 6

2 English hothouse cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced
1 tablespoon coarse kosher salt
1/2 cup distilled white vinegar
1/4 cup finely chopped fresh dill
3 tablespoons sugar
1/2 teaspoon freshly ground black pepper

Steps:

  • Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.
  • Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
  • Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours; serve cold.

CUCUMBER SALAD WITH SOUR CREAM AND DILL DRESSING



Cucumber Salad with Sour Cream and Dill Dressing image

We've given this creamy cucumber salad recipe a healthy update. But it's still so good, you won't even notice! Reduced-fat sour cream (in place of full-fat) lowers the calorie count without losing taste.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 5

1/2 cup reduced-fat sour cream
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons chopped fresh dill, plus more for garnish (optional)
Coarse salt and ground pepper
4 to 6 Kirby cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise

Steps:

  • In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.
  • Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours.

Nutrition Facts : Calories 63 g, Fat 4 g, Protein 2 g

DILL PICKLED CUCUMBERS



Dill pickled cucumbers image

Forget shop-bought gherkins and pickles - making your own preserved cucumbers is much tastier, and easy to do too

Provided by Jane Hornby

Categories     Side dish

Time 25m

Yield Makes 4-5 x 450ml jars

Number Of Ingredients 12

1kg small pickling or ridged cucumber
85g coarse crystal sea salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
pinch of dried chilli flakes (optional)
2 bay leaves
700ml white wine vinegar , plus 3.5 tbsp
100g white sugar
handful of dill sprigs

Steps:

  • Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
  • To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
  • Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

Nutrition Facts : Calories 15 calories, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.8 milligram of sodium

CRISP DILL CUCUMBERS



Crisp Dill Cucumbers image

A fresh and original salad, full of the simple flavors of summer. Cook time is chill time! Recipe is from Light & Tasty.

Provided by A Messy Cook

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

2 medium cucumbers, sliced 1/8 inch thick
1 tablespoon kosher salt
1/2 cup white vinegar
1/4 cup snipped fresh dill
3 tablespoons sugar
1/2 teaspoon fresh coarse ground black pepper

Steps:

  • Place cucumber slices in colander over a plate. Sprinkle with salt and toss.
  • Let stand for 15 minutes, stirring once; rinse and drain well.
  • Combine remaining ingredients in large bowl.
  • Add drained cucumbers and toss to coat.
  • Cover and refrigerate for at least 15 minutes before serving.

Nutrition Facts : Calories 44.2, Fat 0.1, Sodium 1166, Carbohydrate 10.3, Fiber 0.6, Sugar 8.1, Protein 0.7

EASY CUCUMBER SALAD WITH DILL



Easy Cucumber Salad with Dill image

This easy cucumber salad recipe is a family favorite that people have been enjoying for ages. Thinly sliced cucumbers and onion are tossed in a sweet and tangy vinaigrette for a classic side dish. Serve cucumber salad cold or at room temperature.

Provided by Karin Coleman

Categories     Cucumber Salad

Time 2h15m

Yield 8

Number Of Ingredients 7

2 medium English cucumbers, peeled and thinly sliced
1 teaspoon salt
1 medium red onion, thinly sliced
1 cup distilled white vinegar
½ cup water
½ cup white sugar
2 tablespoons minced fresh dill

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.

Nutrition Facts : Calories 60.9 calories, Carbohydrate 15.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 293.2 mg, Sugar 13.1 g

DILL CUCUMBER SLICES



Dill Cucumber Slices image

Pickling is an essential skill for preserving the bounty that comes from the agrarian South. Here, two sons of the South - the cookbook authors Matt and Ted Lee - use the traditional boiling-pot method to preserve cucumber slices. Packing slices instead of whole cucumbers allows greater volume per jar, and slices are easier to serve. These pickles, adapted from a recipe used at Stone Barns in New York, get some slight heat and personality from garlic and chilies. The latter can be omitted for a milder end result.

Provided by The New York Times

Categories     condiments

Time 45m

Yield 2 quarts

Number Of Ingredients 8

8 medium Kirby cucumbers
1/4 cup plus 1 tablespoon granulated sugar
1/4 cup kosher salt
2 cups Champagne vinegar
1/2 teaspoon black peppercorns
4 sprigs dill
3 garlic cloves, peeled and halved
2 whole dried chilies (optional)

Steps:

  • Boil a stockpot of water as deep as the shoulder of a quart jar.
  • Wash cucumbers and slice on a mandoline into 1/8- to 1/4-inch-thick rounds.
  • In a small saucepan bring sugar, salt, vinegar and 2 cups water to a boil over high heat; remove from heat and set aside.
  • Distribute peppercorns, dill, garlic and chilies equally between two sterilized 1-quart jars, then pack jars with cucumber slices. Fill each jar with vinegar solution to 1/2-inch from rim.
  • Partly close jars, leave gap for steam to escape, and place in boiling water for 10 minutes. Carefully remove jars with jar lifter or 2 tongs and close lids tightly. Cool to room temperature. Refrigerate for up to 2 weeks.

Nutrition Facts : @context http, Calories 24, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 229 milligrams, Sugar 3 grams

CUCUMBERS IN MAYO AND DILL



Cucumbers in Mayo and Dill image

Based on a recipe my mom served - which was probably based on the Greek tzatziki. Wonderful for warm weather meals.

Provided by MomMyth

Categories     Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 6

4 -6 cucumbers
1/2-1 teaspoon salt
1 tablespoon finely chopped fresh dill (use more or less, to taste)
1/4 cup mayonnaise (use more or less, to taste)
1/4-1/2 teaspoon chopped garlic
fresh ground pepper

Steps:

  • WASH the cukes and score lengthwise with a fork. If you detest cukeskin, then by all means peel them.
  • SLICE the cucumbers into thin rounds, place them in a bowl, and salt generously. Let the cukes rest for a few minutes. (If you're in a hurry, you don't have to wait very long: Just be sure to use less salt.).
  • SEASON the salad: When you're ready, pour off the liquid and mix in the mayo, dill, garlic, and pepper.
  • ~~Notes~~.
  • Let the salted cucumbers rest for at least 10 minutes to draw out bitterness - longer you have time or are multitasking. If it's going to be a while before you season the cukes, stick the bowl in the fridge.
  • I use the feathery fronds from 5-6 stalks of dill and discard the stems, 'cause my family doesn't care for them. Chopped fresh parsley is nice in this salad, too.
  • Timesaver: Use commercially prepared chopped garlic.

Nutrition Facts : Calories 68.5, Fat 3.5, SaturatedFat 0.6, Cholesterol 2.5, Sodium 267.5, Carbohydrate 9.7, Fiber 1, Sugar 4, Protein 1.4

STEAMED CUCUMBERS WITH DILL



Steamed Cucumbers With Dill image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

2 large firm cucumbers
1 tablespoon butter
Salt and freshly ground pepper to taste
1/4 teaspoon ground cumin
3 tablespoons chopped dill

Steps:

  • Wash the cucumbers. Trim off the ends, and remove the skins. Cut the cucumbers into 1 1/2-inch thick rounds. Quarter each slice lengthwise, and remove the seeds.
  • Place the cucumbers in the rack of a steamer over boiling water. Steam for 2 minutes. Do not overcook.
  • Melt the butter in a skillet. Add the cucumbers, salt, pepper, cumin and dill. Toss well for 30 seconds. Serve immediately.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 3 grams, TransFat 0 grams

CREAMY DILL CUCUMBERS



Creamy Dill Cucumbers image

"My grown daughter, Jenna, and I love this quick cucumber salad. It's a great side dish for any meal," writes Lucia Rich from ST. Peters, Missouri. "I always keep cucumbers and red onion on hand to fix it, but it's the dill that makes it special."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 9

1 cup fat-free milk
1/2 cup reduced-fat mayonnaise
1/2 cup reduced-fat sour cream
1 envelope ranch salad dressing mix
2 tablespoons dill weed
1/8 teaspoon celery seed
1/8 teaspoon pepper
2 large cucumbers, peeled and sliced
2/3 cup sliced red onion, separated into rings

Steps:

  • In a small bowl, combine the milk, mayonnaise, sour cream, dressing mix, dill, celery seed and pepper. Stir in the cucumbers and onion. Serve with a slotted spoon.

Nutrition Facts : Calories 108 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 435mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

FRESH DILL CUCUMBERS WITH LEMON



Fresh Dill Cucumbers with Lemon image

Fresh Dill Cucumbers with Lemon

Provided by Alison Roman

Categories     Bon Appétit     Cucumber     Salad     Dill     Healthy     Vegetarian     Kid-Friendly     Small Plates

Yield Serves 8 servings

Number Of Ingredients 6

1 pound Persian or kirby cucumbers, thinly sliced lengthwise on a mandoline
1/4 cup coarsely chopped fresh dill
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice

Steps:

  • Combine cucumbers, dill, and salt in a medium bowl; season with pepper and toss to coat. Cover and chill 30 minutes.
  • Drain cucumbers and place in a clean bowl. Top with lemon zest and juice.
  • Do Ahead
  • Cucumbers can be salted up to 4 hours ahead. Keep chilled.

PICKLED CUCUMBERS WITH DILL & SPICE



Pickled cucumbers with dill & spice image

Piccalilli with bite, this chunky chutney of sliced gherkins, spices and dill is perfect with meat, cheese or as a homemade gift

Provided by Good Food team

Categories     Condiment

Time 25m

Yield Makes about 3 x 450g/1lb jars

Number Of Ingredients 10

3 medium cucumber
1 large onion , thinly sliced
85g sea salt flakes (essential- table salt will render your efforts inedible)
500ml cider vinegar
250g granulated sugar
1 tsp coriander seed
2 tsp yellow mustard seed
1 tsp peppercorn
1 tsp ground turmeric
small bunch dill

Steps:

  • Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.
  • Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.
  • Add the vegetables and bring the pan to a rolling boil over a high heat, stirring now and again. Boil for 1 min, then remove pan from the heat. Tear in the dill, then pack into sterilised jars (see above right), making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.

Nutrition Facts : Calories 32 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium

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