Introduction

Oh friends, let me tell you about a little recipe that feels like pure sunshine in a bowl. You know those days when you’re craving something crisp, something fresh, something packed with flavor but you just don’t have the time or energy for anything complicated? Yeah, we’ve all been there!

This Garlic Dill Cucumber recipe is the answer to those days (and so many others!). It takes mere minutes to throw together, requires zero cooking, and delivers an explosion of cool, refreshing taste that’s perfect for snacking, a light side dish, or honestly, just eating straight out of the bowl while standing in front of the fridge. It’s so simple, it almost feels like magic, but trust me, it’s just good, honest ingredients coming together beautifully.

Why You’ll Love This Recipe

Fast: Seriously, we’re talking maybe 5-10 minutes from start to finish before chilling time. Perfect for when hunger strikes!
Easy: If you can chop and mix, you can make this. No fancy equipment or techniques needed.
Giftable (or Potluck Perfect!): Bring a bowl of these to any gathering and watch them disappear. They travel well and everyone loves them.
Crowd-Pleasing: The classic combo of garlic and dill is a winner. It’s refreshing enough for a hot day, but flavorful enough to stand out.

Ingredients

Gather your goodies! You don’t need much for this little flavor powerhouse:

Cucumbers: The star of the show! I love using English or Persian cucumbers because they have thinner skins and fewer seeds, but any fresh, crisp cucumber will work. Just give them a good wash!
Salt: This is key! It not only enhances the flavors but also helps draw out a little excess moisture from the cucumbers, keeping them crisp.
Pepper: A simple grind of black pepper adds a nice little warmth and depth.
Garlic: Use fresh garlic here if you can. Crushing it releases those amazing aromatic oils. You can mince it finely too! Adjust the amount based on how much you LOVE garlic (I usually add an extra clove or two, just sayin’).
Dill: Fresh dill is a must for that bright, summery flavor. Give it a good mince. The aroma alone is delightful!

How to Make It

Alright, let’s get these beauties assembled. It’s ridiculously simple, I promise!

First things first, get your cucumbers ready. Wash them well. You can peel them if you like, but I usually leave the skin on for color and nutrients, especially if using English or Persian cukes. Cut them into spears, or you could do slices or even chunks – whatever shape makes you happy! I find spears are great for snacking.
Grab a medium-sized bowl. Nothing fancy, just a bowl big enough to hold your cucumber spears comfortably.
Add your prepped cucumber spears to the bowl. Now, sprinkle in the salt and pepper right over the top.
Next, add your crushed garlic and that lovely, fresh minced dill. Doesn’t it smell amazing already?
Now, this part is important: mix it all together gently. You don’t want to mash the cucumbers, just give everything a good toss so that the salt, pepper, garlic, and dill are evenly distributed and clinging to the cucumber pieces.
Once everything is mixed, cover the bowl. You can use plastic wrap, a lid, or even just a plate if the bowl allows.
Pop the bowl into the refrigerator. This is where the magic happens! You need to refrigerate for at least 30 minutes. This chilling time allows all those wonderful flavors to meld together and really soak into the cucumbers. The longer you chill, the more intense the flavor, so if you have an hour or even two, go for it!
When you’re ready to serve, give it a quick gentle stir and enjoy those perfectly seasoned, crisp cucumber bites!

Substitutions & Additions

This recipe is a fantastic blank canvas! Feel free to play around and make it your own:

A little tang: Add a splash (start with a tablespoon) of white vinegar, apple cider vinegar, or even lemon juice for a little extra bright, tangy punch.
Add some onion: Thinly sliced red onion or even some finely chopped green onion can be a lovely addition.
Spice it up: A pinch of red pepper flakes will give it a gentle kick.
Other herbs: Not a huge dill fan? Try swapping some or all of the dill for fresh parsley, chives, or even a little mint for a different vibe.
Different veggies: This method works well for other crisp veggies like bell peppers or cherry tomatoes, though they might not release as much moisture.

Tips for Success

Use fresh ingredients: This recipe relies on the quality of its few ingredients. Use fresh, firm cucumbers and vibrant, fragrant dill and garlic.
Don’t rush the chill time: While 30 minutes is the minimum, letting it sit longer truly improves the flavor. Plan ahead if you can!
Adjust to taste: Love garlic? Add more! Sensitive to salt? Start with a little less and you can always add more later. Taste and adjust after it has chilled for a bit.
Prep ahead (partially): You can absolutely cut your cucumbers ahead of time and store them in the fridge. However, I recommend adding the salt, pepper, garlic, and dill no more than a few hours before you plan to serve, as the salt will start to draw water out of the cucumbers.

How to Store It

These Garlic Dill Cucumbers are best enjoyed fresh and cold! Store any leftovers in an airtight container in the refrigerator.

They will last for about 3-4 days in the fridge. The cucumbers will soften slightly over time, and the brine (the liquid that forms from the salt drawing out moisture) will become more pronounced. They’re still delicious, just change in texture a little!

FAQs

Got questions? Let’s see if I can help!

Can I use dried dill or garlic?

While you technically could, I strongly recommend using fresh for this recipe. Fresh dill and garlic provide a brighter, more vibrant flavor that’s key to how good these are. Dried will work in a pinch, but the result won’t be quite the same.

What kind of cucumbers are best?

I prefer English or Persian cucumbers because they have thin skins and minimal seeds, making them perfect for this no-peel, no-seed-scooping recipe. Regular slicing cucumbers work too, but you might want to peel them and scoop out the seeds if they are large and watery.

Why does it get watery?

That’s totally normal! The salt draws out moisture from the cucumbers, creating a natural brine. This liquid is actually packed with flavor! You can drain some off before serving if you prefer, or just enjoy the little bit of flavorful juice.

Can I add vinegar to this recipe?

Absolutely! A splash of vinegar isn’t in the core simple recipe, but it’s a fantastic addition if you like a little tang. Start with a tablespoon and add more to taste after chilling.

Seriously Easy Garlic Dill Cucumbers

Oh friends, let me tell you about a little recipe that feels like pure sunshine in a bowl. You know those days when you're craving something crisp, something fresh, something packed with flavor but you just don't have the time or energy for anything complicated? Yeah, we've all been there! This Garlic Dill Cucumber recipe is the answer to those days (and so many others!). It takes mere minutes to throw together, requires zero cooking, and delivers an explosion of cool, refreshing taste that's perfect for snacking, a light side dish, or honestly, just eating straight out of the bowl while standing in front of the fridge. It's so simple, it almost feels like magic, but trust me, it's just good, honest ingredients coming together beautifully.

Print Recipe Pin Recipe

Prep Time 10

Equipment

Medium-sized bowl

Ingredients

Cucumbers English or Persian preferred, wash, cut into spears, slices, or chunks
Salt
Pepper black pepper
Garlic fresh, crushed or minced
Dill fresh, minced

Instructions

First things first, get your cucumbers ready. Wash them well. You can peel them if you like, but I usually leave the skin on for color and nutrients, especially if using English or Persian cukes. Cut them into spears, or you could do slices or even chunks – whatever shape makes you happy! I find spears are great for snacking.
Grab a medium-sized bowl. Nothing fancy, just a bowl big enough to hold your cucumber spears comfortably.
Add your prepped cucumber spears to the bowl. Now, sprinkle in the salt and pepper right over the top.
Next, add your crushed garlic and that lovely, fresh minced dill. Doesn't it smell amazing already?
Now, this part is important: mix it all together gently. You don't want to mash the cucumbers, just give everything a good toss so that the salt, pepper, garlic, and dill are evenly distributed and clinging to the cucumber pieces.
Once everything is mixed, cover the bowl. You can use plastic wrap, a lid, or even just a plate if the bowl allows.
Pop the bowl into the refrigerator. This is where the magic happens! You need to refrigerate for at least 30 minutes. This chilling time allows all those wonderful flavors to meld together and really soak into the cucumbers. The longer you chill, the more intense the flavor, so if you have an hour or even two, go for it!
When you're ready to serve, give it a quick gentle stir and enjoy those perfectly seasoned, crisp cucumber bites!

Notes

Substitutions & Additions:
- Add a splash of white vinegar, apple cider vinegar, or lemon juice for tang.
- Add thinly sliced red onion or chopped green onion.
- Add a pinch of red pepper flakes for spice.
- Swap dill for fresh parsley, chives, or mint.
- This method works for other crisp veggies like bell peppers or cherry tomatoes.

Tips for Success:
- Use fresh, firm cucumbers and vibrant, fragrant dill and garlic.
- Don't rush the chill time (at least 30 minutes, longer is better).
- Adjust salt, pepper, garlic, and dill to taste after chilling.
- Cucumbers can be cut ahead, but add salt, pepper, garlic, and dill only a few hours before serving.

Storage:
- Store leftovers in an airtight container in the refrigerator for about 3-4 days.
- Texture may soften over time, and natural brine will form.

FAQs:
- Fresh dill and garlic are strongly recommended over dried for best flavor.
- English or Persian cucumbers are preferred for thin skins and minimal seeds, but regular slicing cucumbers work (may need peeling/deseeding).
- Wateriness is normal; it's flavorful brine from the salt drawing out moisture. Drain if desired.