This delectable sour cream based German Cucumber Salad also known as gurkensalat is made with a little more than a handful of ingredients in less than fifteen minutes. This easy dish has all the great flavors of the salad that your German grandmother made.
It is a delicious side dish for all of your summer bbq and grilling. However if you want to keep the meal traditionally German serve with Pork Schnitzel or German Beef Rouladen.
How to make this traditional German Cucumber Salad
Start by slicing your cucumbers and onions very thin. I use a mandolin but with a little patience and a sharp knife it can be done without one. Then in a small bowl whisk together the sour cream, sugar, white vinegar, and dill. Gently stir it into the sliced cucumbers and onions. Finally season with salt and pepper to taste.
Recipe notes and helpful tips
- Using a mandolin is an excellent way to slice the cucumbers and onions in thin uniform pieces.
- Fresh dill is best in this salad as it is so incredibly flavorful and fragrant. However in a pinch you can substitute 2 teaspoons dried dill.
- Chill the salad for a couple of hours before serving.
- English cucumbers work best for this salad. Their skins are less tough so peeling is not necessary and the seeds are so small they are barely noticeable. Smaller seeds also means less water and better texture.
- Other fresh herbs that taste great in this salad include chives and parsley. Or add a clove of pressed garlic.
- You can substitute white wine vinegar or apple cider vinegar for the white vinegar.
- Serve this dish with a slotted spoon.
- Store leftovers in an airtight container in the fridge for up to 3 days.
What are English cucumbers?
English cucumbers, also known as seedless cucumbers are long thin cucumbers with seeds that are so little they are hardly noticeable. They are individually wrapped in clear plastic and are available at most local grocery stores in the produce section next to the other cucumbers. They are great for cucumber salads, garden salads, and cucumber sandwiches because their skins are tender and their seeds are minimal.
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German Cucumber Salad
A delicious sour cream based German Cucumber Salad with onion made in less than fifteen minutes. It is perfect for all your summer picnics, family reunions, and potlucks.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: salad
- Method: bowl and spoon
- Cuisine: German
Ingredients
- ⅔ cup sour cream
- 2 teaspoons sugar
- 1 tablespoon white vinegar
- 2 tablespoons chopped fresh dill
- 2 English cucumbers sliced thin
- ½ onion sliced thin
- salt and pepper to taste
Instructions
- In a small bowl whisk together the sour cream, sugar, white vinegar, and dill.
- Gently stir it into a bowl with the sliced cucumbers and onions. Season with salt and pepper to taste.
Notes
- Using a mandolin is an excellent way to slice the cucumbers and onions in thin uniform pieces.
- Fresh dill is best in this salad as it is so incredibly flavorful and fragrant. However in a pinch you can substitute 2 teaspoons dried dill.
- Chill the salad for a couple of hours before serving.
- English cucumbers work best for this salad. Their skins are less tough so peeling is not necessary and the seeds are so small they are barely noticeable. Smaller seeds also means less water and better texture.
- Other fresh herbs that taste great in this salad include chives and parsley. Or add a clove of pressed garlic.
- You can substitute white wine vinegar or apple cider vinegar for the white vinegar.
- Serve this dish with a slotted spoon.
- Store leftovers in an airtight container in the fridge for up to 3 days
Keywords: how to make German cucumber salad, cucumber salad, easy cucumber salad
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