Dilled Cucumber Aspic

Updated Oct. 12, 2023

Total Time
30 minutes
Prep Time
25 minutes
Cook Time
5 minutes
Rating
4(5)
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Ingredients

Yield:4 servings
  • 1½cups coarsely chopped, peeled and seeded cucumber
  • â…“cup chopped green pepper
  • 2scallions, chopped
  • 2tablespoons minced fresh dill
  • 1clove garlic, peeled and chopped
  • 3tablespoons tarragon vinegar
  • 1envelope plain gelatin
  • 1¼cups water
  • Salt and freshly ground black pepper
  • Dill sprigs for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

21 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 341 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the cucumber, green pepper, scallions, dill and garlic in a food processor and process until nearly a puree. A little texture is welcome. Stir in the vinegar.

  2. Step 2

    Soften the gelatin in one-quarter cup of the water in a metal measuring cup, place the cup in a pan of simmering water and cook gently until the gelatin has dissolved. Heat the remaining water in a saucepan, add the dissolved gelatin and cook just until the gelatin has dissolved in the water.

  3. Step 3

    Stir the gelatin mixture into the cucumber mixture. Season with salt and pepper. Transfer to a two-cup mold or bowl or to individual half-cup molds, refrigerate and chill until set.

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