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Welcome to my blog. I document my adventures in cooking and food photography. Hope you have a nice stay!

Pickled Dill Cucumber Salad - Easy way to enjoy Cucumbers all Summer!

Pickled Dill Cucumber Salad - Easy way to enjoy Cucumbers all Summer!

My Pickled Dill Cucumber salad make a great addition to any dish.  When the heat of the season starts to get you down try this addition to your meals. English cucumbers are in abundance all rear round, and this recipe makes about 8 cups of tangy Dill flavored crunchy goodness. A great crispy snack to cool you down, this chilled crunchy salad is easy to make any time.

Dill Cucumber Salad

Methodology

Cucumbers contain more water per serving than any other vegetable, an amazing 96%. This makes them great for pickling because they will absorb the pickling liquid, and maintain their shape and texture.  Add some Shallots and a generous amount of Dill and you have a healthy side or salad that will give you calcium, manganese and iron. Dill also has many other health benefits, but that is for others to write about.

Pickled Dill Cucumber Salad - Easy way to enjoy Cucumbers all Summer!
Recipe Type: Pickled Dill Cucumbers
Cuisine: Salad
Author: Chef Mike moses
Prep time:
Cook time:
Total time:
Serves: 8 cups
My pickled cucumber salad is great for hydration, and is a refreshing addition to any picnic.
Ingredients
  • 8 cups thinly sliced cucumbers (about 5 cucumbers)
  • 1 large Red onion, thinly sliced
  • 1 1/2 cups white vinegar
  • 1/2 cup sugar
  • 3 garlic cloves, finely chopped (or 1-1/2 teaspoons bottled chopped garlic)
  • 1 tablespoon grape seed oil
  • 4 teaspoons kosher salt
  • 1 cup water
  • 1/2 teaspoon pepper
  • 3 tablespoons chopped fresh
Instructions
  1. Slice cucumbers to about 1/8th of an inch thick.
  2. Slice shallots to same thickness.
  3. Finely chop Garlic and Dill.
  4. Put liquids, salt and sugar in pot and heat until sugar and salt is dissolved.
  5. Remove from heat and let cool to room temperature.
  6. In watertight container and cucumbers, shallots, dill and garlic.
  7. Pour liquid over and mix the ingredients until everything is coated.
  8. Cover and place in refrigerator for at least 24 hours.

[amazon_link asins='1539581462' template='ProductCarousel' store='FP054-20' marketplace='CA' link_id='d670d893-4d0e-11e7-9821-19f84e1273e5']Enjoy this side and my video will be posted Sunday on how to make these.

Chef Mike

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