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Dill Cucumber Salad

Karen V.

"Wonderful summer time salad but does not have to be so sweet to be so good. You do not have to marinate it overnight. Two hours is good."
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Ingredients

2 h 15 m servings 151 cals
Original recipe yields 4 servings

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Directions

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  1. 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.
  2. Drain and discard vinegar mixture and stir sour cream into cucumbers. Refrigerate until ready to serve.

Nutrition Facts


Per Serving: 151 calories; 4.2 g fat; 28.4 g carbohydrates; 1.2 g protein; 8 mg cholesterol; 1176 mg sodium. Full nutrition

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Reviews

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Loved this and so did everyone at the party! I topped with some paprika and 1/2 thin sliced green onions. I did cool the marinade before putting it on the cukes. Instead of boiling all the wat...

No not yet but it sounds amazing:)

Bit too sweet for me: reduce sugar, slight increase in salt. Used goat milk kefir in lieu of sour cream. Lovely on fresh from the garden cukes.

Delicious! Very flavorful, surprisingly good.

I added more dill and less salt. We loved it.

Been making this for years. I use apple cider vinegar instead of white. I also use 1 cup of non fat plain yogurt instead of the sour cream. Making it this way works better for my and my family t...

My dad, who is a cucumber salad expert, loved this and so did I.