I love cucumbers, when I make creamy dill cucumber salad I could eat the entire container myself. This is such a simple recipe! You just want to make sure you mix this up several hours before you are ready to eat. The cucumbers and onions need a little time to be broken down by the vinegar. After that, the onions will be soft and mild and the cucumbers have absorbed the flavor. So delicious, if you bring this to a BBQ make sure to double or triple the recipe.
You will need:
1 Cucumber, Regular or English. Peeled and halved lengthwise and sliced.
1 Small Yellow, Red, or White Onion thinly sliced. If you don’t have a small onion, just use half of a larger onion.
1 Tablespoon Vinegar (plain old white vinegar is fine)
1 Teaspoon Sugar
1/2 Teaspoon Salt
1/4 Teaspoon Dried Dill. I don’t measure, I just grab a large pinch
Dash of Salt
1/2 Cup Sour Cream or Plain Yogurt
This part is very important:
The first ingredients you want to mix together in the bowl is the sugar, salt, and vinegar. It is important that you let the sugar and salt dissolve in the vinegar otherwise you will have a gritty salad. I usually mix those ingredients, stir very well, and then set aside. While I wait for those ingredients to dissolve, I cut up the cucumber and onion.
Now you can add in the rest of the ingredients. The pepper and dill and the sour cream. Mix very well.
Add in the cucumber and onion, mix very well with a spoon or put the lid on and shake it. Put in the refrigerator for at least several hours. You want the vinegar to do its work and soften the onions and cucumbers. I love making my own dressings, you should try my Homemade Creamy Coleslaw Dressing. When you make your own you know exactly what ingredients are in it.
Other recipes you might like:
When you serve your salad you can sprinkle a little more dill on top to make it look pretty. It’s so delicious, if it weren’t for the sour cream I could say it was healthy. You could use a lower-fat sour cream, just check the sugar content usually, the lower-fat has more sugar. I’ve only used sour cream but I know plain yogurt would work as well.
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