Number Of Ingredients 8 Steps:
In a medium bowl, toss together cucumbers and onions. Set aside. In a small bowl, whisk together sugar, salt, mustard, and celery seeds. Whisk in oil and vinegar until emulsified. Pour vinaigrette over vegetables; toss to coat. Cover, and refrigerate at least 4 hours to let flavors blend. Serve chilled.
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 10m Yield 4 servings Number Of Ingredients 5 Steps:
Peel and finely slice cucumbers into wafer-thin circles. Place in a large bowl. In a small bowl, whisk together sugar, vinegar and salt. Pour over cucumbers, and turn them well to mix. Add dill, mix again and adjust salt to taste. Spread in a shallow serving dish. Cover with plastic wrap, and refrigerate until chilled, up to 4 hours.
Time 50m Yield 6-8 serving(s) Number Of Ingredients 6 Steps:
Place cucumber slices in a colander. Sprinkle with salt; toss to coat and let stand 15 minutes, stirring occasionally. Meanwhile, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved. Drain cucumbers well and pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 30 minutes and up to 2 hours. Serve cold.
Time 40m Yield 4 servings Number Of Ingredients 7 Steps:
Wrap sliced cucumbers in paper towels to absorb excess liquid and refrigerate. In a bowl combine lemon juice, vinegar, salt and ginger. Add sugar to taste. Add wasabi and stir until sugar and wasabi dissolve in mixture. Transfer cucumber slices to a bowl. Pour dressing over cucumbers and toss to coat.
Time 25m Yield 6 Number Of Ingredients 11 Steps:
Place cucumber slices in a colander. Generously sprinkle salt over cucumber; let sit until water starts to bead on the slices, about 10 minutes. Drain water from cucumber slices. Whisk sour cream, vinegar, yogurt, mayonnaise, lime juice, sugar, and dill together in a large bowl until dressing is smooth. Mix cucumber, onion, and celery into dressing until evenly coated; season with salt and pepper.
Time 20m Yield 3 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 and toss to coat. Cover and refrigerate for at least 15 minutes before serving.
Time 15m Yield 4 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine all ingredients. Cover and refrigerate for at least 1 hour, stirring occasionally.
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 2h15m Yield 4 Number Of Ingredients 7 Steps:
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. Drain and discard vinegar mixture and stir sour cream into cucumbers. Refrigerate until ready to serve.
More about “sweet and sour cucumber dill salad recipes”
Time 20m Yield 6-8 serving(s) Number Of Ingredients 5 Steps:
Peel and slice the two cucumbers and slice the onion. Set aside cucumber and onion. Mix together fat free sour cream, Splenda and dill (add more Splenda if you desire it to be more sweet). Add the vegetables to the sweet dressing. Cover and refrigerate for 1 hour to let flavors blend.
