Cucumber Red Onion Salad With Dill Recipes

Steps:

• Add vinegar, Dijon mustard, honey, salt, and pepper to a jar with a lid and shake well to mix. Add onion; let pickle for 30 minutes.
• Stir together cucumber and dill in a bowl; drain excess water. Toss salad with dressing and onions just before serving.

Steps:

• In the bottom of a large bowl, whisk together the vinegar, sugar, and salt. Toss in the cucumbers, red onions, and fresh dill. Cover and chill for at least 15 minutes.

Steps:

• 1. Put the yogurt and sour cream in a coffee filter over a strainer in the refrigerator and drain till the liquid has all drained out, usually takes 30 ~ 60 minutes.
• 2. On your mandolin or with a very sharp knife, slice the cucumbers with your thinness blade.
• 3. In a colander put the cucumbers and sprinkle the salt over the cucumbers and place in the sink to drain for at least 1 hour.
• 4. Slice the onion on your mandolin and put in a bowl and add the sugar, and cove it with cold water, leave it on the counter and stir it occasionally.
• 5. After 15 minutes drain the onions " do not rinse " and put them in the refrigerator.
• 6. After 1 hour swish the cucumbers in a bowl of very cold water getting as much of the salt off as you can, drain. Deepening on how much salt gets removed you may need to do this step twice. Drain in a colander till all the liquid has stopped draining.
• 7. Lay several layers of paper towels on the counter and lay the cucumbers in a single layer. Place several layers of paper towels on top and roll " like a jelly roll " to remove any excess water. Do this as many times as necessary with dry paper towels to remove the excess moisture.
• 8. Carefully toss the cucumbers and onions in a large bowl.
• 9. Add the dill and toss carefully.
• 10. Mix the sour cream & yogurt with some white sugar till you get it as sweet as you would like. Toss it with the vegetables.
• 11. Refrigerate for at least 3 hours.
• 12. When you are ready to serve top it with some more dill. This will keep for a few days.

Steps:

• Place all ingredients in a bowl; toss to combine. Refrigerate, covered, about 1 hour. Serve with a slotted spoon.

Steps:

• In a large bowl, whisk to combine the sour cream, vinegar and dill. Add the cucumber and red onion, season with salt and pepper and toss to combine.
• Serve immediately or cover with plastic wrap and refrigerate for up to 1 week.

Steps:

• Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl; add vinegar, olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.

Steps:

• Combine sliced cucumbers and salt in a large bowl and let sweat for 1 hour. Drain liquid and toss cucumbers with onion slices.
• Combine white vinegar and water in a saucepan over medium-low heat. Stir in sugar until dissolved and simmer until liquid turns clear, 3 to 5 minutes. Pour dressing over cucumbers and onions and stir in dill.
• Cover and refrigerate for 1 hour.

Steps:

• Wash the cucumber(s) and partially remove the peel in lengthwise strips using a vegetable peeler or fork and leaving a little skin between each strip.
• Thinly slice the cucumber lengthwise. Place the vinegar, sugar, salt and pepper in a bowl and whisk until the sugar is dissolved.
• Add the cucumber, onion, and dill, toss well.
• The salad can be served at once, but it will improve in flavor if you let the ingredients marinate for 5 minutes.