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Favorite Recipes: Dilled Cucumbers

Recipe Author

Name: Pam R. (trekmate)
Total Recipes: 1



Dilled Cucumbers

Dish: Side-dishes
Dish Type: Vegetables
Difficulty: 1 / 10
Servings: multiple
Prep Time: 1/2 hr-1 hour
Cook Time:

  • 3-4 - med. cucumbers, peeled and sliced
  • 1 cup - granulated sugar
  • 2 cups - white vinegar
  • 1 - med. red onion, peeled and sliced-opt.
  • 1/4 tsp. - celery seed, opt
  • 1 T. - dill weed, crumbled-crushed
  • 1/2 tsp. - salt

Slice cucumbers and onion into a bowl with a good sealing lid.

Combine other ingredients into a 2 quart pot. Heat until sugar is melted and liquid is clear. (do not overheat, or the sugar will try to become candy)

Pour liquid over cucumbers and onions, seal bowl and store in refrigerator 3 hours to overnight. Best if made the day before and allowed to set overnight. Cucumbers will shrink and you can more to fill up bowl if you like. Liquid can be reused for up a week before having to make more and get that dill flavor totally back again.



I tend to make this with 5-6 cucumbers, leaving out the celery usually. Sometimes I forget the onion-this does not really change the flavor. Using red onions may change the liquid to red overnight or longer-it has not gone bad, that's just the onion color leaching out..

 This is something I make for all family get togethers and office parties/fundraisers.

My recipe was chosen by Wal-Mart to put in their employee cookbook a few years ago. It was really nice to know that the tasters thought it was worthy of being put into a cookbook.

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