Cucumbers with Dill
Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. —Taste of Home Test Kitchen
| Servings | Prep Time |
| 6servings | 20minutes + chilling |
| Servings | Prep Time |
| 6servings | 20minutes + chilling |
Ingredients
- 2 inch medium cucumbers sliced 1/8thick
- 1 tbsp kosher salt
- 1/2 cup white vinegar
- 1/4 cup snipped fresh dill
- 3 tbsp sugar
- 1/2 tsp coarsely ground pepper
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well.
- In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving.
Recipe Notes
Nutrition Facts
2/3 cup: 35 calories, 0 fat (0 saturated fat), 0 cholesterol, 480mg sodium, 8g carbohydrate (7g sugars, 1g fibre), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
