Ah, German cucumber salad—classic, crisp, and tangy! There are a few variations, but the most traditional one is “Gurkensalat” made with thinly sliced cucumbers in a light vinegar-dill dressing. Here’s a simple, authentic recipe:
Ingredients (serves 2–4)
- 2 medium cucumbers (preferably European or English cucumbers)
- 1 small onion (optional)
- 2–3 tablespoons white vinegar (or apple cider vinegar)
- 1 teaspoon sugar (adjust to taste)
- 2 tablespoons vegetable oil (optional, traditional for “Salatgurken”)
- Salt and freshly ground black pepper, to taste
- Fresh dill, chopped (about 1–2 teaspoons)
Instructions
- Slice the cucumbers
- Wash the cucumbers and slice them very thinly (a mandoline works great).
- If using a standard cucumber, you can peel it first.
- Optional: Slice the onion
- Thinly slice a small onion and soak in cold water for 5–10 minutes to reduce sharpness.
- Make the dressing
- In a bowl, mix vinegar, sugar, salt, pepper, and oil (if using). Stir until sugar dissolves.
- Combine
- Toss the cucumbers (and onions) with the dressing.
- Add chopped dill and mix gently.
- Chill & serve
- Let it sit in the fridge for at least 15–30 minutes for flavors to meld.
- Taste and adjust seasoning before serving.
💡 Tips:
- Some Germans add a little sour cream or yogurt for a creamier version (“Gurkensalat mit Sahne”).
- For a crunchier salad, sprinkle a pinch of salt on cucumbers first, let sit 10 min, then drain excess liquid before adding dressing.
If you want, I can also give you the super authentic Bavarian-style version that’s a bit sweeter and tangier—perfect with sausages or schnitzel.
Do you want me to do that?
