Name: Garlic Dill Cucumbers
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 6 small cucumbers (Kirby or Persian preferred); 2 cloves garlic, minced; 2 tablespoons fresh dill, chopped; 1 tablespoon white vinegar; 2 tablespoons olive oil; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon black pepper

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Crisp, cooling, and bursting with garden-fresh flavor, these Garlic Dill Cucumbers are one of my go-to dishes when I need something quick, healthy, and satisfying. They come together in minutes and are perfect for barbecues, lunch bowls, or as a tangy snack right out of the fridge. With the bold combo of garlic and dill, this easy recipe brings a burst of brightness to any table.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

6 small cucumbers (Kirby or Persian preferred)

2 cloves garlic, minced

2 tablespoons fresh dill, chopped

1 tablespoon white vinegar

2 tablespoons olive oil

1 teaspoon sugar

½ teaspoon salt

¼ teaspoon black pepper

Directions

I start by washing and slicing the cucumbers into thin rounds or spears—whatever I’m in the mood for.

Then, I place the cucumbers in a large bowl.

I add the minced garlic and chopped dill right on top.

In a separate small bowl, I whisk together the white vinegar, olive oil, sugar, salt, and pepper until everything is well mixed.

I pour the dressing over the cucumbers and gently toss everything together to coat the cucumbers evenly.

Finally, I cover the bowl and let it chill in the fridge for at least 30 minutes before serving—it really helps the flavors come together.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Chilling Time: 30 minutes

Total Time: 40 minutes

Calories per serving: 75 kcal

Variations

When I want to switch things up, I sometimes add thinly sliced red onion for a bit of bite or swap in apple cider vinegar for a fruitier tang. Crushed red pepper flakes bring a little heat if I’m in the mood for spice. For a Mediterranean twist, a handful of crumbled feta works beautifully with the dill and garlic. And if I don’t have fresh dill, I’ll use dried—just half the amount.

Storage/Reheating

I keep any leftovers in an airtight container in the fridge. They stay fresh and crisp for up to 3 days. I give them a quick stir before serving again. These cucumbers are best enjoyed cold, so I don’t reheat them—they’re meant to be refreshing!

FAQs

How thin should I slice the cucumbers?

I usually slice them about ¼ inch thick, but I’ve gone thinner for a more delicate texture or used spears when I want a heartier crunch.

Can I use dried dill instead of fresh?

Yes, I’ve used dried dill in a pinch. I just use about 1 teaspoon instead of 2 tablespoons since dried herbs are more concentrated.

What kind of vinegar works best?

I prefer white vinegar for its clean tang, but apple cider vinegar or even rice vinegar also work great and add a slightly different flavor.

Can I make this ahead of time?

Absolutely—I often make this a day ahead. The flavors deepen as it sits, making it even tastier the next day.

Are these pickled cucumbers?

Not quite. These are more of a quick marinated cucumber salad than a true pickle, but they do have that zippy, vinegary bite I love in pickles.

Conclusion

Garlic Dill Cucumbers are one of those effortless recipes I find myself turning to again and again. They’re fresh, flavorful, and endlessly versatile—perfect as a side, snack, or palate cleanser. With just a few ingredients and almost no prep, it’s a dish that proves simple really can be sensational.

Recipe:

Garlic Dill Cucumbers

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Vegan

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Description

Crisp, tangy, and herbaceous, these Garlic Dill Cucumbers are a quick and healthy marinated salad perfect as a side, snack, or picnic dish.