USA
Cucumber-Dill Salad
A cool, refreshing dish ideal for summer gardens and heat waves.
~20 mintotal
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
Cooking Steps
Prep vegetables
Slice cucumbers and onions thinly.
Make dressing
Mix vinegar, sugar/honey, salt, pepper, and dill. For creamy version: stir in yogurt or sour cream.
Toss
Combine with cucumbers and onions. Chill 15–30 minutes.
Serve
Garnish with extra dill.
Optional Enhancements
- 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
Plant & Growing Tips
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.
Natural Pest Control
- Cucumbers: neem oil for cucumber beetles; row covers early.
- Dill attracts predatory insects, reducing aphids naturally.
- Onions: strong scent deters many pests.
Harvest
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.
Storing & Freezing
Best eaten within 1 day. Dressing can be stored separately for 1 week.
