📝 About This Recipe
This traditional German Gurkensalat is a masterclass in balance, offering a refreshing crunch paired with a velvety, tangy dressing. Originating from the heart of German home cooking, this dish relies on paper-thin cucumber slices and the aromatic brightness of fresh dill to create the ultimate summer side. It is the perfect palate cleanser, cutting through rich meats with its bright acidity and cool, creamy finish.
🥗 Ingredients
The Vegetables
- 2 large English Cucumbers (firm and unpeeled for color)
- 1 teaspoon Kosher Salt (for drawing out excess moisture)
- 1/4 piece Red Onion (sliced into paper-thin half-moons)
The Creamy Dressing
- 1/2 cup Sour Cream (full fat for the best texture)
- 2 tablespoons White Wine Vinegar (can substitute with Apple Cider Vinegar)
- 1 teaspoon Granulated Sugar (to balance the acidity)
- 3 tablespoons Fresh Dill (finely chopped, stems removed)
- 1 tablespoon Fresh Chives (finely minced)
- 1/4 teaspoon Garlic Powder (for a subtle savory depth)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
- 1 teaspoon Lemon Juice (freshly squeezed for brightness)
👨🍳 Instructions
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1
Wash the cucumbers thoroughly. You can leave the skin on for a vibrant green color and extra nutrients, or peel them partially in stripes for a decorative look.
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2
Using a mandoline slicer or a very sharp chef's knife, slice the cucumbers into paper-thin rounds. They should be translucent and almost flexible.
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3
Place the sliced cucumbers in a large colander set over a bowl. Sprinkle with the kosher salt and toss well to ensure even coating.
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4
Let the cucumbers sit for 20-30 minutes. This 'sweating' process is crucial as it prevents the salad from becoming watery later.
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5
While the cucumbers rest, slice your red onion into whisper-thin half-moons. If you find raw onions too sharp, soak them in ice water for 10 minutes, then drain.
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6
In a medium mixing bowl, whisk together the sour cream, white wine vinegar, sugar, garlic powder, and lemon juice until smooth and creamy.
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7
Fold in the chopped fresh dill and minced chives into the dressing. Reserve a small pinch of dill for a final garnish.
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8
After the 30 minutes are up, use your hands to gently squeeze the cucumbers in small handfuls to remove as much excess liquid as possible.
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9
Discard the cucumber water from the bowl and pat the squeezed cucumbers dry with a clean kitchen towel or paper towels.
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10
Add the dried cucumbers and sliced red onions to the bowl with the creamy dressing.
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11
Gently toss the salad using two spoons until every slice of cucumber is beautifully coated in the herb dressing.
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12
Taste the salad and adjust the seasoning with more black pepper or a tiny pinch of sugar if needed. Usually, no extra salt is required.
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13
For the best flavor, cover the bowl and refrigerate for at least 15 minutes before serving to allow the flavors to meld.
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14
Give the salad one final gentle stir before plating. Transfer to a chilled serving bowl and garnish with the remaining fresh dill.
💡 Chef's Tips
Always use English (hothouse) cucumbers as they have fewer seeds and thinner skin. Don't skip the salting and squeezing step; it is the secret to a creamy dressing that doesn't separate. If you want a lighter version, you can substitute half of the sour cream with plain Greek yogurt. Fresh dill is non-negotiable—dried dill will not provide the same aromatic punch that defines this dish. If the salad sits overnight, it will release more liquid; simply stir it back together or drain slightly before serving.
🍽️ Serving Suggestions
Serve alongside a crispy Pork Schnitzel for a classic German Sunday lunch. Pairs beautifully with grilled salmon or trout to cut through the richness of the fish. Excellent as a cooling side for spicy sausages like Bratwurst or Knackwurst. Enjoy with a crisp, dry Riesling or a cold German Pilsner. A great addition to a summer BBQ spread alongside potato salad and grilled vegetables.