46 dill cucumber recipes

Dilled cucumber salad with shredded cucumber, green onions, and fresh dill in thickened yogurt. A cool, creamy low-fat side dish similar to tzatziki.

This great salad is a good mixing, salmon contains a lot of vitamin D, Cucumber contains a lot of vitamin C, very healthy and light salads!

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.

Authentic Greek tzatziki sauce made with strained yogurt, grated cucumber, garlic, dill, and olive oil. The classic cooling Mediterranean dip and sauce for souvlaki, gyros, and pita.

Crock-style kosher dill pickles fermented with grape leaves for snap, fresh dill, garlic, and a salt-vinegar brine. Old-school crunch you cannot get from a jarred pickle.

Grama's dill pickles are a classic hot-pack brine of white wine vinegar, water, and pickling salt poured over fresh cucumbers with sprigs of dill. Crunchy old-school pickles, ready after a few weeks of curing.

Cold yogurt gazpacho with grated cucumber, fresh mint, dill, and garlic. A no-cook chilled soup inspired by Bulgarian tarator that's ready after a 2-hour chill.

All veggies are young, fresh and full of spring garden aroma. Is there anything more lovely?

Tzatziki (satziki) Greek yogurt dip with cucumber, garlic, dill, olive oil, and lemon juice. Thick and creamy with strained yogurt. Serve with pita, grilled meats, or gyros.

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.

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.

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

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.

Cold cucumber soup blends cucumbers with yogurt, walnuts, and fennel into a creamy chilled summer starter. Bulgarian-style tarator inspired soup with fresh dill garnish. No-cook and ready after a 2-hour chill.

Refrigerator pickles in a cold dill-and-garlic brine, ready in three days. The no-canning, no-fermenting method that lets you keep adding cucumbers as you eat from the jar.