Best 7 Cucumber Slices With Dill Recipes

DILL CUCUMBER SLICES

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.

CUCUMBERS WITH DILL

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.

BEST-EVER CUCUMBER DILL SALAD

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.

EASY CUCUMBER SALAD WITH 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.

DILL PICKLED CUCUMBERS

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.

CUCUMBER DILL SALAD

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.

CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON

Steps:

• Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
• Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.