Dill Cucumber Salad

Dill Cucumber Salad

Karen V. 2

"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 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 1176 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.



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:)

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.