Creamy Dilled Cucumber Salad Recipe
- 2 English cucumbers, thinly sliced
- 1 teaspoon salt
- 1-1/2 cups (12 ounces) sour cream
- 1/4 cup thinly sliced red onion
- 1/4 cup snipped fresh dill
- 2 tablespoons white wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon sugar
- 1 teaspoon coarsely ground pepper
- 1. Place cucumbers in a colander over a bowl; sprinkle with salt and toss. Let stand 15 minutes. Squeeze and blot dry with paper towels.
- 2. In a large bowl, combine the remaining ingredients; stir in cucumbers. Refrigerate, covered, at least 1 hour. Yield: 6 servings.
2/3 cup: 143 calories, 10g fat (7g saturated fat), 40mg cholesterol, 416mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 3g protein.
Reviews for Creamy Dilled Cucumber Salad
"I didn't like this recipe at all, mostly because I don't like cucumbers (although I wasn't a big fan of the dressing either). My husband liked it as did most of the people I shared it with, though. The dressing was very runny and watery even though I followed the directions carefully with the salting, standing and drying. The dressing didn't stay on the cucumbers at all as the picture indicated it would."
"Awesome recipe, almost identical to what my family prepares. We use apple cider vinegar and more garlic. Try with roasted garlic if raw is to sharp or bitter for your taste. Great share, thanks!"
"I have made this salad for years, it is a staple on my summertime dinner table. Its super quick & easy & I always have everything on hand. I partially peel my cucumbers lengthwise leaving green stripes of skin, I think it makes it look pretty. I use a mandolin to slice very thin. Perfect for a potluck or a BBQ...especially when you have something else that may be spicy or piping hot on the plate. It is refreshing & the addition of the garlic is key...it's what is missing in all the other cuke salad recipes. I use dried dill if I don't have fresh, just sprinkling it on top before it rests in the fridge. Mix together just before serving."
"Have made this multiple times. I always use 3-4 garden cucumbers. Also I prefer to peeled cucumbers for the salad. Leftovers are best if you do the salt and blotting process, although still edible the next day if you don't. This is one of the family favorites, during the summer."
"Have made this for years and grew up eating it. The only difference is I use red wine vinegar instead of white. SOOOOOOO good!"
"I made this for labor day and did not have much leftovers. I used everything from the garden which was nice. I used 6 small cucumbers instead of the english cucumbers. I also used half fat free sour cream and half light. I feel like next time I might decrease the amount of sour cream and try greek plain fat free yogurt."
"Surprisingly, my kids who love tzatziki didn't care for this, but that's very much what it tastes like! It was a little fussy to blot all those cucumber slices, but otherwise simple to make. My son suggested it might be better with crumbled feta added."
"I loved it, cool and refreshing. My mom used to do make hers simular to this one, took me back many years."