Description
German Cucumber Salad, also known as Gurkensalat, is a refreshing side dish made with thinly sliced cucumbers, fresh dill, and a flavorful dressing. This recipe offers two delicious options: a creamy sour cream dressing or a light vinegar-oil dressing. Both versions are easy to prepare and perfect for summer meals, family dinners, and potlucks.
Ingredients
For the Cucumbers (Both Versions)
- 2 large English cucumbers (about 1½ pounds or 680 g)
- 1 teaspoon salt, for draining
For the Creamy Sour Cream Dressing
- ½ cup sour cream
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 2 tablespoons chopped fresh dill
- Black pepper, to taste
- Salt, if needed
For the Vinegar-Oil Dressing
- 3 tablespoons neutral oil, such as sunflower or canola oil
- 3 tablespoons white vinegar
- 1½ teaspoons sugar
- ½ small yellow or white onion, thinly sliced
- 2 tablespoons chopped fresh dill
- Black pepper, to taste
- Salt, if needed
Instructions
- Wash and dry the cucumbers. Leave the skins on and slice them very thinly, about 1–2 mm thick, using a sharp knife or mandoline.
- Place the cucumber slices in a colander and sprinkle them with 1 teaspoon salt. Toss gently and let them drain for 20–30 minutes.
- Gently press the cucumber slices to remove excess water without crushing them. Transfer them to a clean mixing bowl.
- For the creamy version, combine the sour cream, white vinegar, sugar, chopped dill, and black pepper in a small bowl. Mix until smooth.
- Pour the creamy dressing over the drained cucumbers and toss gently until evenly coated.
- For the vinegar-oil version, whisk the white vinegar and sugar together until the sugar begins to dissolve. Slowly whisk in the oil, then add the chopped dill, thinly sliced onion, and black pepper.
- Pour the vinegar-oil dressing over the cucumbers and toss gently to combine.
- Cover the chosen salad and refrigerate for about 30 minutes to allow the flavors to develop.
- Taste and adjust the seasoning with additional vinegar, sugar, pepper, or salt as needed.
- Garnish with extra fresh dill and serve chilled.
Notes
- Serve chilled: Gurkensalat tastes best after resting in the refrigerator for about 30 minutes.
- Pair with main dishes: Serve alongside schnitzel, bratwurst, grilled chicken, roasted potatoes, or other German-inspired meals.
- Prevent watery salad: Salt and drain the cucumber slices before adding the dressing.
- Slice thinly: Thin slices absorb the dressing well and create the traditional texture.
- Refrigeration: Store leftovers in an airtight container in the refrigerator.
- Creamy version: For the best texture and flavor, enjoy it the same day. It can generally be kept refrigerated for up to 1–2 days, although the cucumbers may soften.
- Vinegar-oil version: This version typically keeps well for 2–3 days in the refrigerator.
- Refresh before serving: If liquid collects at the bottom, gently toss the salad before serving.
- Make-ahead tip: Slice and drain the cucumbers in advance, then prepare and add the dressing shortly before serving for a crisper salad.