📝 About This Recipe
Transport your senses to a sun-drenched Bavarian garden with this quintessential German Gurkensalat. This refreshing side dish features paper-thin cucumber slices tossed in a bright, creamy dressing that perfectly balances the tang of white wine vinegar with the herbal punch of fresh dill. It is the ultimate cooling accompaniment to hearty meats, offering a crisp, clean finish that has made it a staple of German home cooking for generations.
🥗 Ingredients
The Vegetables
- 2 large English Cucumbers (unpeeled or partially peeled for stripes)
- 1/4 piece Red Onion (very thinly sliced into half-moons)
- 1 teaspoon Kosher Salt (for drawing out moisture)
The Creamy Dressing
- 1/2 cup Sour Cream (full fat preferred for best texture)
- 2 tablespoons White Wine Vinegar (or apple cider vinegar)
- 1 teaspoon Granulated Sugar (to balance the acidity)
- 1/4 cup Fresh Dill (finely chopped, stems removed)
- 1/4 teaspoon Garlic Powder (for a subtle savory depth)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
- 1/2 teaspoon Dijon Mustard (optional, for emulsification and tang)
For Garnish
- 2-3 pieces Fresh Dill Sprigs (for a beautiful presentation)
- 1 pinch Paprika (sweet Hungarian paprika for color)
👨🍳 Instructions
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1
Wash the cucumbers thoroughly. You can leave the skin on for extra crunch, peel it entirely, or use a vegetable peeler to create decorative stripes down the length.
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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 nearly translucent.
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3
Place the sliced cucumbers in a large colander set over a bowl or in the sink. Sprinkle the 1 teaspoon of kosher salt over them and toss with your hands to coat evenly.
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4
Let the cucumbers sit for at least 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, thinly slice the red onion into delicate slivers and set aside.
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6
In a small mixing bowl, whisk together the sour cream, white wine vinegar, sugar, garlic powder, black pepper, and Dijon mustard until smooth and creamy.
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7
Fold the finely chopped fresh dill into the dressing. Taste and adjust sugar or vinegar if you prefer it sweeter or tangier.
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8
After 30 minutes, use your hands to gently squeeze handfuls of the cucumbers to remove as much excess liquid as possible. You’ll be surprised how much water comes out!
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9
Transfer the squeezed cucumbers to a clean, dry large bowl and add the sliced red onions.
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10
Pour the creamy dill dressing over the cucumbers and onions. Toss gently with tongs or a large spoon until every slice is well coated.
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11
Cover the bowl with plastic wrap and refrigerate for at least 15 minutes before serving to allow the flavors to meld.
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12
Give the salad one final toss before serving. Transfer to a chilled serving dish, garnish with fresh dill sprigs and a light dusting of paprika.
💡 Chef's Tips
Use a mandoline for the most consistent, thin slices; just be sure to use the hand guard! Don't skip the salting and draining step, or your dressing will turn into a thin soup within minutes. If you want a lighter version, substitute half of the sour cream with Greek yogurt or use a vinaigrette of oil and vinegar instead. Fresh dill is non-negotiable; dried dill lacks the vibrant, grassy punch that defines this dish. If the salad tastes too salty after draining, give the cucumbers a quick rinse with cold water and pat them dry before adding the dressing.
🍽️ Serving Suggestions
Serve alongside crispy Pork Schnitzel and lemon wedges for a classic German feast. Pairs beautifully with grilled salmon or trout, as the dill complements seafood perfectly. Enjoy as a refreshing side to bratwurst or knockwurst at your next backyard BBQ. Serve with a chilled glass of dry Riesling or a crisp German Pilsner. Accompany with warm German Potato Salad for a varied texture profile on your plate.