Betty Crocker Dilly Cucumber Salad Recipes

Steps:

• In a small 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., Drain and discard vinegar mixture. Stir sour cream into cucumbers. Cover and refrigerate until serving.

Steps:

• In large glass serving bowl, mix tomatoes, cucumbers and onion.
• In small bowl, mix all remaining ingredients until blended. Pour vinegar mixture over vegetables; toss to mix. Cover; refrigerate 1 hour to blend flavors. Toss again just before serving. Serve with slotted spoon.

Steps:

• 1. For oil and vinegar dressing: Mix all ingredients together in a mixing bowl. Cover with plastic wrap and refrigerate over night.
• 2. For Salad: (Remember:Rinse and dry tomatoes and cucumbers.)
• 3. With a vegetable peeler peel off some of the peel on the cucumbers. (I left some of the peel on the cucumbers for visual effect.)
• 4. Remove ends of cucumbers and cut cucumbers in half length-wise.
• 5. With a metal spoon, remove the seeds from the cucumbers. (seeds in the salad are yucky!)
• 6. Slice cucumbers into 1/4 inch slices.
• 7. Mix slice cucumbers, red onions and red tomatoes together. Mix in the chopped dill.
• 8. Add your oil and vinegar dressing to the salad and toss. Chill before serving.

Steps:

• In medium bowl, mix ingredients until well blended.
• Cover; refrigerate about 4 hours or until chilled.

Steps:

• 1. Place cucumbers in small glass or plastic bowl.2. Shake remaining ingredients except dill weed in tightly covered container. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.3. Drain salad. Sprinkle with dill weed. Store covered in refrigerator.NUTRITON FACTS1 Serving (about 1/2 cup):Calories 25 (Calories from Fat 0)Fat 0g (Saturated 0g)Cholesterol 0mgSodium 200mgCarbohydrate 7g (Dietary Fiber 1g)Protein 0g% DAILY VALUE:Vitamin A 0%Vitamin C 6%Calcium 0%Iron 0%DIET EXCHANGES:1 VegetableCreamy Cucumber Salad: After draining salad, stir in 3/4 cup sour cream or plain yogurt. (If desired, omit vinegar and water stir in sour cream.) Store covered in refrigerator.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Mix sour cream, garlic, sugar, salt and dill weed. Stir in cucumbers. Sprinkle with snipped parsley if desired. Serve immediately.