When summer hits and the grill is fired up, I’m always reaching for something crisp, cool, and packed with flavor—and Garlic Dill Cucumbers hit that sweet spot every single time. Whether you call them a summer cucumber salad or simply dill cucumber spears, this dish is an easy cucumber side that you’ll want to keep on repeat all season long.
Think of it as a fuss-free cousin to pickles. No vinegar bath or boiling jars—just fresh cucumbers, aromatic garlic, and fragrant dill coming together in a beautiful, refreshing harmony. And with only a handful of ingredients, you’ll spend more time enjoying the sunshine and less time in the kitchen.
Why You’ll Love These Garlic Dill Cucumbers
- Five ingredients, zero stress.
- Ready in just 15 minutes (or let them marinate for more flavor).
- Naturally low-carb, gluten-free, and vegetarian.
- The ultimate companion to anything off the grill.
What You’ll Need
- 4 medium cucumbers, cut into spears
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cloves garlic, crushed
- 2 tbsp fresh dill, minced
How to Make It
- Wash and dry cucumbers, then slice each one lengthwise into spears.
- Crush garlic and mince dill finely.
- Combine cucumber spears with salt, pepper, garlic, and dill in a large mixing bowl or zip-top bag.
- Toss or shake to coat evenly.
- Cover or seal, then refrigerate for at least 15–30 minutes. For a stronger, more pickled flavor, let them chill for a few hours.
- Serve cold alongside your favorite summer dishes.
Tips for Crisp and Flavorful Dill Cucumber Spears
- Use seedless English cucumbers for thinner skin and less bitterness.
- If using thicker cucumbers, consider peeling them halfway for a stripey look.
- Add a splash of lemon juice for extra brightness.
- Want a little heat? Toss in a pinch of red pepper flakes.
Why These Are Always in My Summer Fridge
This recipe started as a spontaneous fridge-clearing move—three cucumbers, some wilting dill, and a few garlic cloves that needed love. I tossed it all together and let it chill while I grilled some chicken. One bite, and I was hooked. My kids call them “summer pickles,” and we’ve been making them weekly ever since. They’re the MVP of our picnic table and sneak into lunchboxes more often than not.
What to Serve with Garlic Dill Cucumbers
- Grilled meats like chicken, steak, or pork chops.
- As a fresh topping inside pita sandwiches.
- Alongside seafood like grilled salmon or shrimp.
- With roasted potatoes and a dollop of sour cream.
How to Store and Make Ahead
- Store in an airtight container in the fridge for up to 3 days.
- Best eaten within the first 24 hours for ultimate crunch.
- Make them a few hours before serving to let the flavors infuse.
- If they release too much water, drain slightly before serving.
FAQs
Can I use dried dill instead of fresh?
Yes, but reduce the amount to 2 tsp since dried dill is more concentrated.
Do these taste like pickles?
They’re lightly pickled in flavor—more herbaceous and garlicky than vinegary.
Can I slice them into rounds instead?
Absolutely! Rounds work great for topping burgers or tossing into salads.
Are they spicy?
Not at all, but you can easily add heat with red pepper flakes or a touch of horseradish.
Cool, Crunchy, and Unforgettably Good
These Garlic Dill Cucumbers are the cool-down side your summer meals have been waiting for. These crunchy spears are refreshingly flavorful and straightforward, whether a salad or a snack. From BBQs to beach lunches, they’re a hit every time—just don’t be surprised when you make a second batch the next day.
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Garlic Dill Cucumbers: The Chill Side Dish You Didn’t Know You Needed
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Garlic Dill Cucumbers are a crisp, refreshing summer side dish made with just five ingredients. This no-fuss cucumber recipe brings together fresh dill, crushed garlic, and crunchy cucumber spears in a simple, herbaceous mix that’s ready in minutes and perfect for pairing with grilled meals.
Ingredients
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4 medium cucumbers, cut into spears
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1 tsp salt
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1/2 tsp black pepper
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3 cloves garlic, crushed
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2 tbsp fresh dill, minced
Instructions
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Wash and dry cucumbers, then slice lengthwise into spears.
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Crush garlic cloves and finely mince the dill.
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In a large bowl or zip-top bag, combine cucumbers, salt, pepper, garlic, and dill.
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Toss or shake to evenly coat.
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Cover or seal, then refrigerate for at least 15–30 minutes (or longer for more intense flavor).
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Serve chilled as a side or snack.
Notes
English cucumbers are ideal for their thin skin and mild flavor.
Add lemon juice or red pepper flakes for variation.
Best eaten within 24 hours for optimal crunch.
Great for lunchboxes, BBQs, or quick snacks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American