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Dilly Cucumber Salad

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Ingredients
  Thinly sliced pared cucumbers 8 Cup (128 tbs) (4 Medium)
  Dairy sour cream 1 1⁄2 Cup (24 tbs)
  Garlic 1 Clove (5 gm)
  Salad oil 2 Tablespoon
  Sugar 2 Teaspoon
  Salt 1 Teaspoon
  White wine vinegar 1 Teaspoon
  Dill weed 1⁄2 Teaspoon
Directions

Place cucumbers in large bowl.
Mix remaining ingredients except dill weed; pour over cucumbers and mix gently.
Sprinkle with dill weed.
Cover; refrigerate at least 1 hour.
Mix lightly before serving.
If desired, sprinkle with snipped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable
Servings: 
6

Rate It

Your rating: None
4.15
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 203 Calories from Fat 144

% Daily Value*

Total Fat 16 g25.2%

Saturated Fat 6.8 g34.2%

Trans Fat 0.1 g

Cholesterol 29.9 mg10%

Sodium 370.1 mg15.4%

Total Carbohydrates 11 g3.8%

Dietary Fiber 2.5 g9.9%

Sugars 8.5 g

Protein 4 g7.5%

Vitamin A 7.1% Vitamin C 1.6%

Calcium 7.2% Iron 1.8%

*Based on a 2000 Calorie diet

1 Comment

John Will C's picture
This is the one I've been looking for! I used this recipe for years from a Betty Crocker cookbook I got from a bank for opening a checking account in 1978. Lost the book and have missed this recipe. It's great.
Dilly Cucumber Salad Recipe