Garlic Dill Marinated Cucumber Salad

by

Yield

4–6 servings

Prep Time

15 minutes

Chill Time

30 minutes to 24 hours

Ingredients

Main Ingredients

  • 4 medium cucumbers (about 700 g / 1.5 lb), sliced into ¼-inch rounds
  • 3 tablespoons fresh dill, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon dried Italian seasoning (optional)

Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons white vinegar or apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar or honey (optional)

Instructions

Step 1: Prepare Cucumbers

  1. Wash cucumbers thoroughly.
  2. Slice into even rounds about ¼ inch thick.
  3. Place in a large mixing bowl.

Step 2: Make the Dressing

  1. In a small bowl combine:
    • Olive oil
    • Vinegar
    • Lemon juice
    • Salt
    • Black pepper
    • Red pepper flakes
    • Sugar or honey
  2. Whisk until blended.

Step 3: Combine

  1. Add minced garlic and chopped dill to the cucumbers.
  2. Pour dressing over the cucumbers.
  3. Toss well until evenly coated.

Step 4: Marinate

  1. Cover and refrigerate for at least 30 minutes.
  2. For best flavor, marinate 2–12 hours.
  3. Stir occasionally.

Step 5: Serve

Serve chilled as:

  • BBQ side dish
  • Sandwich side
  • Healthy snack
  • Meal-prep salad

Nutrition Information

Per Serving (1/6 recipe)

Approximate values:

Nutrient Amount
Calories 75
Protein 1 g
Carbohydrates 4 g
Fiber 1 g
Sugars 2 g
Fat 6 g
Saturated Fat 1 g
Sodium 390 mg
Potassium 180 mg
Vitamin C 8% DV
Vitamin K 20% DV

Values vary based on exact ingredients and serving size.

Health Benefits

Cucumbers

  • Low calorie
  • High water content
  • Good for hydration
  • Contains antioxidants

Dill

  • Rich in antioxidants
  • Adds flavor without calories

Garlic

  • Contains beneficial sulfur compounds
  • Adds strong flavor and aroma

Olive Oil

  • Source of heart-healthy monounsaturated fats

Storage

  • Refrigerate in an airtight container.
  • Best within 3–4 days.
  • Do not freeze; cucumbers become mushy.

Recipe Variations

Creamy Version

Add:

  • ¼ cup sour cream
  • ¼ cup Greek yogurt

Asian-Inspired

Add:

  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar

Spicy Version

Add:

  • Extra red pepper flakes
  • Sliced jalapeños

Mediterranean Version

Add:

  • Feta cheese
  • Cherry tomatoes
  • Red onion

Frequently Asked Questions

Q: Can I use dried dill instead of fresh?

Yes. Use 1 tablespoon dried dill for every 3 tablespoons fresh dill.

Q: Do I need to peel the cucumbers?

No. The peel adds texture and nutrients. Peel only if preferred.

Q: Why are my cucumbers watery?

Cucumbers naturally release water while marinating. Drain excess liquid before serving if desired.

Q: Can I make it ahead?

Yes. It’s often better after several hours in the refrigerator.

Q: What cucumbers work best?

  • English cucumbers
  • Persian cucumbers
  • Garden cucumbers

Q: Is this recipe keto-friendly?

Yes. Omit sugar or honey.

Q: Is it vegan?

Yes, if honey is omitted or replaced with a vegan sweetener.

Q: Can I add onions?

Absolutely. Thinly sliced red onions are a popular addition.

Q: How long should it marinate?

  • Minimum: 30 minutes
  • Ideal: 2–12 hours
  • Maximum: About 3 days

Q: Can I use bottled minced garlic?

Yes, but fresh garlic provides the best flavor.

Pro Tips

  1. Use Persian or English cucumbers for fewer seeds.
  2. Chill before serving for the best taste.
  3. Add fresh dill just before serving for brighter flavor.
  4. Use a mandoline for perfectly even slices.
  5. Taste after marinating and adjust salt or acidity as needed.

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