For an extra layer of flavor, consider adding a pinch of black pepper or a dash of red pepper flakes to the vinegar mixture. If you prefer a less tangy salad, reduce the amount of white vinegar by a quarter cup. Ensure the cucumbers are thinly sliced for optimal flavor absorption.
Dill Cucumber Salad
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PREP TIME10 mins
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COOK TIME5 mins
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TOTAL TIME2 hrs 15 mins
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SERVING4 People
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VIEWS60
A refreshing and tangy summer salad, perfectly balanced with creamy notes, ready to brighten any meal without the need for overnight marination. This recipe offers a delightful twist on a classic, emphasizing fresh dill and crisp cucumbers.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol8 mg
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Fiber1 g
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Protein1 g
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Saturated Fat3 g
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Sodium1176 mg
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Sugar25 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a saucepan, combine white vinegar, white sugar, water, fresh dill, and salt. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. (Approximately 5 minutes)
02 Step
Recipe View 2 hrs Pour the hot vinegar mixture over the sliced cucumbers in a large bowl, ensuring all slices are well coated. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld. (Approximately 120 minutes)
03 Step
Recipe View 15 mins After chilling, drain the cucumber mixture, discarding the vinegar solution. Gently stir in the sour cream until the cucumbers are evenly coated. Refrigerate again until ready to serve, allowing the salad to further chill. (Approximately 15 minutes)
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Landen Bauch
May 30, 2025I tried it with a little less sugar and it was still delicious. Thanks for a great recipe!
Braden Champlin
Mar 28, 2025The fresh dill really makes this salad special. Will definitely make it again!
Marcel Marquardt
Mar 24, 2025This recipe is a game-changer! I loved how quickly it came together and the balance of flavors was perfect.