CUCUMBERS WITH DILL
Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. , In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 480mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
DILL PICKLED CUCUMBERS
Steps:
- Trim the ends off the cucumbers and discard. Slice the cucumbers thinly, about the thickness of a coin. I slice mine by hand but you can use a food processor or mandoline.
- Mix the cucumber and onion in a non-reactive* bowl.
- Mix the salt with the boiling water. Some of the salt will dissolve, but not all of it.Pour the salt and water over the cucumber mixture, mix to distribute and leave for 3 hours, turning the mixture occasionally.
- Tip the cucumber and onion into a colander and press the mixture down with the back of a large spoon to remove as much liquid as possible.
- For the pickling liquid, mix all the ingredients in a non-reactive medium-sized saucepan. Bring the mixture to a simmer over a medium heat, stirring to dissolve the sugar.
- Tip the cucumber and onion into the pickling liquid and simmer 2 minutes. Stir several times.
- Remove from the heat and leave the mixture to cool in the saucepan.
- Spoon the mixture into sterilised jars*, ensuring the mixture is covered with pickling liquid. Do not overfill the jars as the liquid should not touch the lids.Once a jar is opened, store it in the refrigerator.
Nutrition Facts : Calories 77 kcal, Carbohydrate 18 g, Sodium 875 mg, Sugar 17 g, ServingSize 1 serving
DILL-GLAZED CARROTS
Fresh dill makes these carrots pop! Serve them with your favorite meatloaf or roast chicken.
Provided by RuthE
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Combine carrots, water, butter, vinegar, salt, and pepper in a skillet; bring liquid to a boil. Cover skillet, reduce heat to medium, and simmer for 10 minutes. Remove cover and cook, stirring occasionally, until liquid is evaporated and carrots are tender and glazed, about 20 minutes.
- Remove skillet from heat and stir dill and honey into carrots.
Nutrition Facts : Calories 100 calories, Carbohydrate 17.3 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 4.8 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 268.2 mg, Sugar 8.9 g
GLAZED CUCUMBERS WITH DILL
Cucumbers with salty butter and dill make pretty sandwiches, but we like to cook them very gently for a warm, silky salad. Using garden cucumbers requires just a little prep: we remove the tough peel and scrape out the seeds, which can be watery. If you have some chopped parsley on hand, fold it in with the dill.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Peel the cucumbers, halve them lengthwise and scrape out the seeds with a spoon. Slice into 1/4-inch-thick half-moons.
- Melt the butter in a large skillet over medium-high heat and add the cucumbers. Pour in 1/4 cup water, bring to a boil, then lower to a simmer. Cover and simmer until the cucumbers are tender but not mushy, about 5 minutes.
- Stir the in dill and season with salt. Serve hot, with slices of pumpernickel bread and additional butter.
Nutrition Facts : Calories 97 calorie, Fat 9 grams, SaturatedFat 5.5 grams, Cholesterol 23 milligrams, Sodium 196 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 2 grams, Sugar 2 grams
SAUTEED CUCUMBER WITH DILL
Steps:
- Peel, halve lengthwise and seed the cucumber. Cut into chunks the size of large croutons or slice into thin half-moons. It depends on whether you want al dente chunks or soft, silkier petals. Both have their merits, depending on what you're serving with. Heat the olive oil in a pan. Saute the cucumber until hot and softened to your liking, about 5 minutes, depending on size. Season with salt and pepper and toss in the mint. Serve warm or at room temperature.
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