Cucumber Dill Salad

Jeanne Collins


One of the latest things in the organic foods community are Community Supported Agriculture (CSA) box deliveries. I subscribe to The Fruit Guys CSA program through my job and every two weeks I get a box full of fresh, organic fruits and vegetables delivered right to my job! This weeks delivery included cucumbers and fresh dill, so I just had to make my very favorite cucumber dill salad with these beautiful fresh ingredients.

With this recipe, you can make as much or as little as you need. My best rule of thumb is 1 cucumber per person, leftovers will keep up to a week in the fridge.

pinch tips: How to Season and Care for a Cast Iron Skillet





30 Min




cucumbers sliced thin (i use a mandolin slicer)
1 bunch
green onions chopped
1 bunch
dill, fresh (i've also used dry when i can't find fresh)
1 c
white wine vinegar
4 Tbsp
cane sugar

Directions Step-By-Step

When I was pregnant I had the worst time after eating cucumbers with them coming back all evening long. A neighbor told me if you leave a little of the peel on your cucumbers, they won't revist you later. It's always worked for me, so I lightly peel my cucumbers leaving a few strips of peel.
Slice the cucumbers thinly. I use a mandolin slicer I got from Pampered Chef set to the thickest setting for that slicer.
Chop the green onions and dill and add to the cucumbers. as you can tell I love lots and lots of fresh dill :-) I've also made this with dry dill weed but don't use nearly as much when I use the dry.
Pour in the white wine vinegar within about a quarter of an inch from covering the cucumbers.
Add 4 tablespoons of cane sugar. The sugar cuts the bite of the vinegar so depending on the vinegar, you may need more. 4 tablespoons is a starting place.
I always make mine in a container with a tightly fitting lid so I can shake it all up. Then I'll taste it after shaking it up and add more sugar if needed.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: German