Cucumber Salad with Garlic, Dill, and Herbs for Winter
Simple ingredients, quick, easy, and very tasty! This cucumber salad with garlic, dill, and herbs for winter will become your favorite as soon as you try it! You can use cucumbers of different sizes or shapes - even the imperfect ones - and experiment with seasonings to your liking!
Updated : 04 November, 2025
Easy
More than 1 hour.
Ingredients
1 kilograms
Cucumber
30 grams
Dill
30 grams
Greens
4
Garlic
100 grams
Sugar
30 grams
Salt
1 tablespoon
Vinegar
0.5 cup
Vegetable oil
to taste
Ground black pepper
to taste
Hot chili pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use any vegetable oil you like - I used sunflower oil. You can adjust the herbs and spices to taste. Wash the cucumbers and greens thoroughly and pat them dry. Peel the garlic.
Step 2
The dill should be fresh and young, without flowers - otherwise, the salad will taste more like regular pickled cucumbers, so keep that in mind.
Step 3
Cut the ends off both sides of the cucumbers. Place them in a large bowl, cover with cold water, and let them soak for 3 hours - this helps make them extra crisp.
Step 4
After three hours, drain and rinse the cucumbers again, then slice them into thin rounds.
Step 5
Slice the garlic cloves into thin pieces and finely chop the washed greens.
Step 6
Place the cucumbers, garlic, and greens into a deep bowl (preferably glass or plastic). Add sugar, salt, black pepper, vegetable oil, and vinegar. Mix everything thoroughly. Let the salad sit at room temperature for at least 3 hours (you can even leave it overnight). Cover the bowl with a towel. Stir occasionally so the sugar and salt dissolve completely and the flavors blend.
Step 7
Prepare glass jars by sterilizing them (in a water bath, microwave, or oven). Boil the lids. Divide the salad evenly into jars. When the cucumbers turn olive-green, it means they are ready. Pour the remaining liquid from the bowl into the jars until it covers the salad. Cover the jars with lids and sterilize in a pot lined with a towel and filled with water (the water should reach the shoulders of the jars). For 0.5 L (1 pint) jars, sterilize for 15 minutes.
Step 8
Seal the jars tightly, flip them upside down, cover with a blanket, and let them cool completely. Store in a pantry or cool, dark place. Enjoy!