In England, where I was born and raised, friends get together twice a year for English tea. We'd serve an assortment of dishes, and this cucumber salad was always a favorite.
Recommended: 31 Irresistible Veggie Sides
VERIFIED BY Taste of Home Test Kitchen
- 1 cup sugar
- 1 cup white vinegar
- 1/2 cup water
- 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
- 2 teaspoons salt
- 4 medium cucumbers, thinly sliced
- 1/3 cup sour cream
- In a small saucepan, combine the sugar, vinegar, water, dill and salt. Bring to a boil over medium heat. Remove from the heat. Place cucumbers in a large bowl. Pour vinegar mixture over and toss to coat. Cover and refrigerate overnight.
- Drain and discard vinegar mixture. Stir sour cream into cucumbers. Cover and refrigerate until serving. Yield: 6-8 servings.
Originally published as Dilly Cucumber Salad in Country Extra July 2003, p49
Reviews forDilly Cucumber Salad
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jul. 29, 2014
"Good refreshing summer side dish."
Reviewed Aug. 29, 2011
"easy and refreshing. Guests asked for the recipe!"