Dill Cucumber Salad recipe

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Ingredients

1 cup white vinegar
½ cup white sugar
½ cup water
1 tablespoon chopped fresh dill
2 teaspoons salt
2 cucumbers, peeled and thinly sliced
⅓ cup sour cream

Nutrition Info

151.4 calories
carbohydrate: 28.4 g
cholesterol: 8.4 mg
fat: 4.2 g
fiber: 0.7 g
protein: 1.2 g
saturatedFat: 2.5 g
servingSize: -
sodium: 1176.4 mg
sugar: 25 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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