RecipesUSA 
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
- 1
1
- 2
2
- 3
3
- 4
4
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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