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Dill Cucumber Salad

Rated as 4.59 out of 5 Stars

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


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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 28.4 1.2 8 1176 Full nutrition

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Read all reviews 11
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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...

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

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...

I liked it a lot

No not yet but it sounds amazing:)

Delicious ! Easy peasy!

So easy and lots of flavor. I didn't have time to chill for the two hours, I did about 20 min and it was still wonderful. I saved the marinate and put in a second batch. If you do this I sugg...

We loved it. It is an easy, refreshing salad. I might try the lemon juice instead of the vinegar the next time I make it.

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.