Eat it. · PickleRadio
Fresh cucumber and dill-pickle salad
Fresh cucumber and tangy pickles in a light yogurt-and-dill dressing, mixed close to serving so it stays crisp.
In this guide5 sections
Two kinds of cucumber in one bowl
Yield: 3 side portions. Prep time: 15 minutes. Cook time: 0 minutes.
Fresh cucumber keeps this salad light and juicy; dill pickles add the sharper bites. The two need different handling. Scoop out a very watery seed channel from a large fresh cucumber, and drain the pickles so their brine does not thin the yogurt dressing before it reaches the table.
Slice the fresh cucumber into half-moons rather than tiny dice. The broader pieces make this feel like a side salad, while the smaller pickle pieces distribute the tang. Red onion is a minor ingredient here: very thin slivers are enough.
Prepare the pickles
Drain the pickle portion and cut it into thin half-moons or small pieces. Pat away loose liquid. Keep the drained pieces ready while you wash and slice the fresh cucumber.
If your jar is strongly sweetened, expect a sweeter dressing. A straightforward dill jar such as refrigerator cucumber pickles keeps the flavour closer to the herbs and yogurt.
Ingredients
- 350 g fresh cucumber
- 120 g dill pickles, drained
- 30 g red onion, very thinly sliced
- 100 g plain thick yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 2 tablespoons chopped fresh dill
- 1/4 teaspoon black pepper
Method
- Wash the fresh cucumber. Halve lengthways, scoop out a watery seed channel if necessary, then slice into thin half-moons.
Remove a watery seed channel, then slice the cucumber into thin half-moons. - Cut the drained pickles into thin pieces. Separate the red-onion slivers so they do not remain in clumps.
- Mix yogurt, mustard, lemon juice, dill and pepper in the serving bowl.
Make the dressing first so the vegetables need only a gentle fold. - Fold in fresh cucumber, pickles and onion shortly before serving, coating the pieces lightly rather than stirring roughly.
Coat the vegetables lightly just before serving. - Taste a spoonful containing both kinds of cucumber before adding any extra seasoning. Serve promptly.
When dinner is running late
Keep the dressing and prepared vegetables in separate covered containers in the fridge, then combine them when the rest of the meal is ready. That small change is more useful than making a thicker dressing to compensate for a bowl that has stood for hours.
This is a salad for the meal in front of you. If some remains, keep it chilled and expect liquid to gather underneath; give it a gentle fold before serving again rather than adding more yogurt automatically.
It is a cooling side for sausage and pickle skillet or a quick accompaniment to hot pickle cheese toast.
Keep the jar open
Browse all recipes
Salads
Beetroot and pickle salad with apple and dill
Cooked beetroot, sharp dill pickles and crisp apple in a simple mustard dressing, without turning everything into a mayonnaise salad.
Make this recipe
Salads
Buckwheat and pickle salad
Toasted buckwheat groats with diced pickles, red pepper and a mustard dressing, made to keep the grains separate.
Make this recipe
Salads
Chickpea and pickle salad with a lemon dressing
A substantial cold salad of chickpeas, diced pickles, red pepper and parsley with a simple mustard lemon dressing.
Make this recipe