Sweet And Sour Cucumber Dill Salad Food

SWEET-AND-SOUR CUCUMBERS WITH FRESH DILL

Steps:

• Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.
• Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
• Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours; serve cold.

DILL CUCUMBER SALAD

Steps:

• 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.
• Drain and discard vinegar mixture and stir sour cream into cucumbers. Refrigerate until ready to serve.

SWEET AND TANGY CUCUMBER SALAD

Steps:

• In a large bowl, combine all ingredients. Cover and refrigerate for at least 1 hour, stirring occasionally.

SWEET-AND-SOUR CUCUMBER SALAD

Steps:

• In a medium bowl, toss together cucumbers and onions. Set aside.
• In a small bowl, whisk together sugar, salt, mustard, and celery seeds. Whisk in oil and vinegar until emulsified. Pour vinaigrette over vegetables; toss to coat. Cover, and refrigerate at least 4 hours to let flavors blend. Serve chilled.

SWEET AND SOUR DILLED CUCUMBER SALAD

Steps:

• Peel and finely slice cucumbers into wafer-thin circles. Place in a large bowl.
• In a small bowl, whisk together sugar, vinegar and salt. Pour over cucumbers, and turn them well to mix. Add dill, mix again and adjust salt to taste. Spread in a shallow serving dish. Cover with plastic wrap, and refrigerate until chilled, up to 4 hours.

SWEET AND SOUR CUCUMBER DILL SALAD

Steps:

• Place cucumber slices in a colander.
• Sprinkle with salt; toss to coat and let stand 15 minutes, stirring occasionally.
• Meanwhile, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
• Drain cucumbers well and pat dry.
• Add cucumbers to dressing and stir to blend.
• Refrigerate at least 30 minutes and up to 2 hours.
• Serve cold.

SWEET AND SOUR CUCUMBER SALAD

Steps:

• Peel the cucumber and halve lengthwise; scrape out the seeds and cut into thick chunks.
• Place chunks into a bowl and toss with the salt.
• Allow to rest for 30 minutes.
• Mix together the sugar, rice vinegar, chilli oil, and sesame oil in a small dish.
• Add mixture to cucumers, and stir until cucmbers are evenly coated.
• Serve chilled.

GERMAN SWEET/SOUR CUCUMBER SALAD

Steps:

• Soak the kukes and onions in salt water for 30 minutes.
• In a small bowl, stir together the evaporated milk and sugar.
• Add vinegar a little at a time until well blended and starts to thicken some. Add more vinegar if needed to taste for sweet/sour you prefer.
• Squeeze the kukes and onions by hand and add to the sauce mixture. Chill until serving time.
• Good for several days.

THAI SWEET-AND-SOUR CUCUMBER SALAD

Steps:

• In a small saucepan, combine vinegar, water, sugar, and salt and boil gently over medium heat. Stir occasionally to dissolve the sugar and salt. After about 2 minutes, when the syrup is clear and slightly thickened, remove from heat and cool to room temperature.
• Peel the cucumber and slice lengthwise in quarters. (You can remove the seeds if you want to.) Slice these strips into 1/4 inch thick triangles.
• In a bowl, combine the cucumbers, cooled vinegar mixture, onion, and cilantro and mix well.
• Use a slotted spoon to serve into individual dishes. Sprinkle servings with the chopped peanuts and cilantro leaves.

DIABETIC DILL SWEET CUCUMBER SALAD

Steps:

• Peel and slice the two cucumbers and slice the onion.
• Set aside cucumber and onion.
• Mix together fat free sour cream, Splenda and dill (add more Splenda if you desire it to be more sweet).
• Add the vegetables to the sweet dressing.
• Cover and refrigerate for 1 hour to let flavors blend.

CUCUMBER SALAD WITH SOUR CREAM

Steps:

• In a large bowl, combine sour cream, sugar, vinegar, salt and dill. Add cucumbers; toss to coat. Chill for at least 30 minutes.