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READY IN 2¼ hrs

Dill Cucumber Salad

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"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." — Karen V.

Ingredients Edit and Save

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Sugar and Sweeteners

Types of Salt

All about Cream

Original recipe makes 4 servings Change Servings

1 cup white vinegar
1/2 cup white sugar
1/2 cup water
1 tablespoon chopped fresh dill

2 teaspoons salt
2 cucumbers, peeled and thinly sliced
1/3 cup sour cream

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Directions

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

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PREP 10 mins
COOK 5 mins
READY IN 2 hrs 15 mins

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Nutrition

Calories
151 kcal
8%

Carbohydrates
28.4 g
9%

Cholesterol
8 mg
3%

Fat
4.2 g
6%

Fiber
0.7 g
3%

Protein
1.2 g
2%

Sodium
1176 mg
47%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dill Cucumber Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 151
Calories from Fat: 38

% Daily Value *
Total Fat 4.2g 6 %
Saturated Fat 2.5g 13 %
Cholesterol 8mg 3 %
Sodium 1176mg 47 %
** Potassium 184mg 5 %
Total Carbohydrates 28.4g 9 %
Dietary Fiber 0.7g 3 %
Protein 1.2g 2 %
** Sugars 25g
Vitamin A 5 %
Vitamin C 6 %
Calcium 5 %
Iron 2 %
** Thiamin 3 %
** Niacin 2 %
** Vitamin B6 5 %
** Magnesium 5 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.