139 dill cucumber recipes

Creamy German cucumber salad (Gurkensalat) tossed in a tangy sour cream dressing with mustard and fresh dill. Salting the cucumbers first keeps every slice crisp and the dressing thick, never watery.

A cool, no-cook cucumber sauce with mayo, fresh lemon zest, lemon juice, and dill. Spoon it over broiled, poached, or fried fish for an instant flavor upgrade. Five ingredients, five minutes.

Old-school garlic dill pickles made with a simple vinegar brine, fresh dill, and whole garlic cloves. This canning recipe fills about 8 quarts of crunchy, tangy pickles.

Greek pork pita pockets with lemon-oregano marinated pork loin strips and a cool cucumber-yogurt sauce. Stir-fry the meat and stuff into warm pitas.

Yogurt Dip: a 3-ingredient cool dip with plain yogurt, shredded cucumber, and fresh dill. Mediterranean-style and ready in 10 minutes for fresh veggies or pita.

Old-school salt brine fermented dill pickles with fresh cucumbers, dill stems, garlic, and bay. The crunchy deli-style pickle that ferments in a week on your counter, no vinegar needed.

Chilled cucumber yogurt soup with strained yogurt, fresh dill, mint, and garlic. Mediterranean-style summer soup that beats the heat. No-cook recipe served icy cold.

Turkish-style cucumber and tomato salad with paper-thin onion, fresh dill, green chili peppers, and a lemon-vinegar dressing. A bright, crisp side dish.

Favorite dill pickles: garden cucumbers packed with fresh dill and garlic in jars and covered with a hot vinegar brine. The classic homemade dill pickle, ready in 3 to 4 weeks.

Dill pickles brine whole cucumbers in a hot vinegar, water, and salt solution with garlic and fresh dill. Old-fashioned canning jar pickles ready to crack open in 3 to 4 weeks.

A unique and delicious salsa made with english cucumbers and fresh papaya or mango.

Yogurt cucumber salad with dill, dry mustard, and white vinegar. A cool, creamy, low-fat vegetarian side dish that comes together in 10 minutes flat.

Traditional Russian brined cucumbers (solionye ogurtsy) naturally fermented with fresh dill, horseradish, garlic, tarragon, and hot pepper. Crunchy, tangy, and deeply savory.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Stuffed cucumber appetizer with a whole cucumber hollowed out and packed with dill cream cheese, then chilled, sliced into rounds, and sprinkled with paprika. A retro party snack.

Old-fashioned crock dill pickles made with a simple hot brine of water, salt, vinegar, and black pepper. A Pennsylvania-style recipe that layers cucumbers with fresh dill stalks.