Dilly Cucumber Salad
"In England, where I was born and raised, friends get together twice a year for English tea. We'd serve an assortment of dishes, and this cucumber salad was always a favorite." — June Stinson
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup water
- 1 cup sugar
- 1/4 cup sour cream
- 2 tsp salt
- 1 cup vinegar
- 1 tbsp fresh dill snipped
- 4 medium cucumbers thinly sliced
- Carbohydrate 8.18262839672129 g
- Cholesterol 3.7375000031595 mg
- Fat 1.7971443090682 g
- Fiber 1.40070869055202 g
- Protein 2.22388275609885 g
- Saturated Fat 0.911583969081717 g
- Serving Size 1 1 Serving (292g)
- Sodium 12.5405750133587 mg
- Sugar 6.78191970616926 g
- Trans Fat 0.268522828374298 g
- Calories 57 calories
1.In a saucepan, combine the sugar, vinegar, water, dill and salt. Bring to a boil over medium heat. Remove from the heat. Place cucumbers in a large bowl. Pour vinegar mixture over and toss to coat. Cover and refrigerate overnight. 2.Drain and discard vinegar mixture. Stir sour cream into cucumbers. Cover and refrigerate until serving.
