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. Serve with chicken schnitzel or sauerbraten.
Course Salad
Cuisine German
Keyword German cucumber salad recipe, how to make German cucumber salad, recipe German cucumber salad
Prep Time 15 minutesminutes
Servings 6servings
Calories 72kcal
Author Beth Pierce
Ingredients
⅔cupsour cream
2teaspoonssugar
1tablespoonwhite vinegar
2tablespoonschopped fresh dill
2English cucumbers sliced thin
½onion sliced thin
salt and freshly ground black pepper
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
A mandolin is an excellent way to slice the cucumbers and onions into thin, uniform pieces.
Fresh dill is best in this salad as it is incredibly flavorful and fragrant. However, in a pinch, you can substitute 2 teaspoons of 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 mean 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.