Time 15m Yield 8 servings. Number Of Ingredients 9 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.
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.
Time 2h15m Yield 8 Number Of Ingredients 7 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!).
Time 20m Yield 4 servings Number Of Ingredients 5 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.
Time 2h20m Yield 4 servings Number Of Ingredients 9 Steps:
Quarter the cucumber pieces and place in a mixing bowl. Add the onions and season with salt. Mix to combine as you prepare the rest of the salad. This will start to draw out moisture, which will help thin out the dressing. In a mixing bowl, whisk together the sour cream, vinegar, olive oil, hot sauce and garlic. Add the dill and season with salt and pepper. Pour over the cucumbers and onions and mix to combine. Let sit in the refrigerator for 2 hours. Serve!
Time 30m Yield 6 Number Of Ingredients 9 Steps:
In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.
Time 45m Yield 2 quarts Number Of Ingredients 8 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.
Time 25m Yield Makes 4-5 x 450ml jars Number Of Ingredients 12 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.
Yield Makes 6 to 8 servings Number Of Ingredients 6 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.
Time 15m Yield 4 servings Number Of Ingredients 5 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.
Time 15m Number Of Ingredients 5 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.
Time 40m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Wash the cucumber(s) and partially remove the peel in lengthwise strips using a vegetable peeler or fork and leaving a little skin between each strip. Thinly slice the cucumber lengthwise. Place the vinegar, sugar, salt and pepper in a bowl and whisk until the sugar is dissolved. Add the cucumber, onion, and dill, toss well. The salad can be served at once, but it will improve in flavor if you let the ingredients marinate for 5 minutes.
More about “cucumbers with dill recipes”
Time P7DT10m Yield 2 quarts Number Of Ingredients 11 Steps:
Clean the cucumbers well and then snip off the ends. Then cut into either spears or thin rounds. Stuff the cucumbers into two clean 1-quart glass jars. Divide the garlic, dill, bay leaves, coriander, peppercorns, mustard seeds and crushed red pepper flakes (if using) between both jars and set aside. In a medium saucepan, combine the water, salt and sugar. Set over moderate heat and bring to a simmer. Cook until the sugar and salt have dissolved. Remove from heat and cool down to room temperature. Once cooled, pour the mixture between both jars up to the very top. Seal tightly and place in the fridge for at least 1 week or up to 1 month.
