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Delicious German Cucumber Salad Gurkensalat with sour cream and dill dressing.

German Cucumber Salad (Gurkensalat)

This refreshing German cucumber salad is light, tangy, and perfect for warm days, making it a delightful side dish for various meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: German
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large cucumbers English cucumbers are preferred, but regular varieties work too.
  • 1/2 teaspoon salt Plus more to taste.
  • 1/3 cup sour cream Can substitute with plain Greek yogurt.
  • 2 tablespoons white vinegar or apple cider vinegar
  • 1 to 2 teaspoons sugar Start with 1 teaspoon and adjust to taste.
  • 1 tablespoon olive oil Optional.
  • 1 small clove garlic Finely grated, optional.
  • 2 tablespoons fresh dill Chopped, or 1 teaspoon dried dill.
  • black pepper To taste.
  • thin sliced onion or shallot Optional, but traditional.

Method
 

Preparation
  1. Slice the cucumbers into thin slices. A mandoline slicer works great, but a sharp knife is fine.
  2. Place the cucumber slices in a bowl and sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture.
  3. After 10 minutes, drain excess liquid and gently squeeze the cucumbers to remove even more moisture.
  4. In a separate bowl, mix sour cream, vinegar, sugar, dill, pepper, and garlic (if using). Taste and adjust seasoning as necessary.
  5. Toss the drained cucumbers with the dressing. Add onions if desired. Let the salad chill in the fridge for at least 15 minutes before serving.

Notes

This salad can be made ahead of time and is better after resting in the fridge. It lasts 2 to 3 days in a sealed container but may lose crunch over time. Adjust ingredients based on personal preferences for flavor and diet.