Here’s a classic German Cucumber Salad (Gurkensalat) 🥒
Light, tangy, and perfect as a side dish.
German Cucumber Salad (Gurkensalat)
Ingredients
- 2 large English cucumbers (or 3–4 Persian cucumbers)
- ½ tsp salt
- ½ cup sour cream (or Greek yogurt)
- 2 Tbsp white vinegar or apple cider vinegar
- 1 tsp sugar
- 1 Tbsp fresh dill, chopped (or 1 tsp dried)
- ¼ tsp black pepper
- 1 small garlic clove, finely minced (optional)
- 1–2 Tbsp milk (to thin, optional)
Instructions
- Slice cucumbers very thin (mandoline works best).
- Salt & drain
Toss cucumbers with salt and let sit 10–15 minutes. Gently squeeze out excess liquid. - Make dressing
In a bowl, whisk sour cream, vinegar, sugar, dill, pepper, and garlic. - Combine
Add cucumbers to dressing and toss gently. Thin with milk if desired. - Chill
Refrigerate 20–30 minutes before serving for best flavor.
Variations
- Oil & vinegar version: Skip sour cream; use 3 Tbsp vinegar + 2 Tbsp oil
- Onion: Add thinly sliced red or white onion
- Creamier: Add a spoon of mayonnaise
- Southern German style: Add caraway seeds (pinch)
Serving Suggestions
Great with bratwurst, schnitzel, roast chicken, or pork chops.
If you want, I can share an authentic Bavarian version or a quick no-cream recipe 😊
