Recipes
Usa

Cucumber-Dill Salad

A cool, refreshing dish ideal for summer gardens and heat waves.

Ingredients

  • 2–3 cucumbers, thinly sliced
  • ¼ cup fresh dill, chopped
  • ½ small onion, thinly sliced
  • 2 tbsp vinegar (apple cider or white)
  • 1 tbsp sugar or honey
  • 2 tbsp sour cream or yogurt (optional)
  • Salt & pepper
  • Optional: lemon juice, garlic, mustard seeds

Method

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Swaps & variations

  • Creamy: add yogurt or sour cream
  • German-style: more vinegar + sugar, no dairy
  • Lemon-dill: add lemon zest and juice
  • Spicy: add thin-sliced jalapeños

Storing & freezing

Best eaten within 1 day. Dressing can be stored separately for 1 week.

Grow it yourself

  • Cucumbers Direct sow after frost in warm soil.,Prefer full sun and plenty of water.,Trellising improves airflow.,Mulch to keep soil cool.
  • Dill Direct sow in early spring or fall.,Prefers full sun and moderate watering.,Attracts beneficial insects.,Self-seeds easily.
  • Onions Plant sets early spring.,Keep weed-free.
  • Cucumbers: neem oil for cucumber beetles; row covers early.
  • Dill attracts predatory insects, reducing aphids naturally.
  • Onions: strong scent deters many pests.
  • Cucumbers Pick when firm, bright, and uniform.,Frequent harvesting encourages more growth.
  • Dill Best harvested before flowering.
  • Onion Use fresh young onions or fully grown bulbs.

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