If you’re anything like me, you crave something cool, crisp, and tangy to go alongside your favorite meals—especially when the weather gets warmer. That’s where these Garlic Dill Cucumbers come in. Inspired by my grandma’s summer garden bounty, this recipe is simple, refreshing, and packed with flavor. It takes minutes to prepare, and the results are always a hit at barbecues, picnics, and even holiday spreads.
Whether you’re serving grilled meats, sandwiches, or roasted veggies, this cucumber side dish adds a delicious crunch and zing. And the best part? It’s naturally gluten-free, vegan, and budget-friendly.
Ingredients
- 3–4 small cucumbers or 1 large English cucumber, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2–3 garlic cloves, minced
- 1 tablespoon white vinegar or apple cider vinegar
- 1 tablespoon olive oil
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Optional: pinch of sugar or red pepper flakes for a twist
Instructions
Step 1: Prep the Ingredients
Start by washing and thinly slicing your cucumbers. If you’re using standard cucumbers, you may want to peel them if the skins are thick. English cucumbers typically have thinner, milder skins and work beautifully with the peel left on.
Finely chop the fresh dill and mince the garlic.
Step 2: Mix It Up
In a large mixing bowl or a zip-top bag, combine the sliced cucumbers, dill, garlic, vinegar, olive oil, salt, and pepper. If you’d like a touch of sweetness or heat, add a pinch of sugar or red pepper flakes.
Toss everything together until the cucumbers are well-coated in the dressing.
Step 3: Marinate
Cover the bowl or seal the bag and place it in the refrigerator for at least 15–30 minutes. You can let the cucumbers marinate for a few hours or even overnight—the longer they sit, the more flavor they’ll absorb, though they will become slightly softer over time.
Step 4: Serve Cold
Serve the Garlic Dill Cucumbers straight from the fridge. They make an excellent chilled side dish or even a light, healthy snack.
Why You’ll Love Garlic Dill Cucumbers
- Quick & Easy: Just a few minutes of prep with no cooking required.
- Healthy & Fresh: Naturally low in calories, gluten-free, and vegan.
- Make-Ahead Friendly: Tastes even better after a little time in the fridge.
- Versatile: Serve with grilled chicken, steak, burgers, sandwiches, or roasted potatoes.
- Budget-Friendly: Made with everyday ingredients you likely already have.
Tips & Variations
- Use Fresh Garden Cucumbers: If you grow your own or find cucumbers at a local farmer’s market, the flavor will be even better.
- Add Onions: Thin slices of red onion or shallots pair wonderfully in this mix.
- Try Lemon Juice: Swap the vinegar for fresh lemon juice for a citrusy twist.
- Pickle-Style: Add a teaspoon of sugar and a bit more vinegar to mimic a quick pickle flavor.
- Make It Creamy: Stir in a spoonful of sour cream or Greek yogurt for a creamy version of this salad.
Storage
Garlic Dill Cucumbers are best enjoyed within 24 hours, but they can be stored in the refrigerator for up to 3 days. Keep them in an airtight container or sealed bag. Just note that the longer they sit, the more water they’ll release and the softer they’ll get.
If you’d like to prep ahead, slice the cucumbers and store separately, then combine with the dressing an hour or two before serving for the best texture.
Join the Conversation
Have you tried making these Garlic Dill Cucumbers? I’d love to hear how you served them or what little twist you added! Snap a photo and tag it with #GarlicDillCucumbers on social media or leave a comment below—let’s keep the inspiration going in the kitchen!
Garlic Dill Cucumbers
Ingredients
- 3 –4 small cucumbers or 1 large English cucumber thinly sliced
- 2 tablespoons fresh dill chopped
- 2 –3 garlic cloves minced
- 1 tablespoon white vinegar or apple cider vinegar
- 1 tablespoon olive oil
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
Optional: pinch of sugar or red pepper flakes for a twist
Instructions
Step 1: Prep the Ingredients
- Start by washing and thinly slicing your cucumbers. If you’re using standard cucumbers, you may want to peel them if the skins are thick. English cucumbers typically have thinner, milder skins and work beautifully with the peel left on.
- Finely chop the fresh dill and mince the garlic.
Step 2: Mix It Up
- In a large mixing bowl or a zip-top bag, combine the sliced cucumbers, dill, garlic, vinegar, olive oil, salt, and pepper. If you’d like a touch of sweetness or heat, add a pinch of sugar or red pepper flakes.
- Toss everything together until the cucumbers are well-coated in the dressing.
Step 3: Marinate
- Cover the bowl or seal the bag and place it in the refrigerator for at least 15–30 minutes. You can let the cucumbers marinate for a few hours or even overnight—the longer they sit, the more flavor they’ll absorb, though they will become slightly softer over time.
Step 4: Serve Cold
- Serve the Garlic Dill Cucumbers straight from the fridge. They make an excellent chilled side dish or even a light, healthy snack.
Leave a Comment