Gurkensalat (German Cucumber Salad with Dill)

About This Recipe

Gurkensalat is a staple of German summer tables, thinly sliced cucumbers salted briefly to draw out excess water before being dressed in a mixture that balances sharp vinegar against the richness of sour cream. The technique of salting the cucumbers first is essential, both for seasoning them through and for ensuring the finished salad doesn't turn watery once dressed and left to sit for even a short while. Fresh dill is the traditional herb here, its slightly anise-like brightness cutting through the cream, and this salad appears constantly alongside grilled meats and sausages at German gatherings.

Ingredients

Serves 4

• 2English cucumbers(thinly sliced)
• 1 tspsalt(for cucumbers)
• 1/2 cupsour cream
• 2 tbspwhite vinegar
• 1 tspsugar
• 1/4red onion(thinly sliced)
• 2 tbspchopped fresh dill
• 1/4 tspblack pepper

Instructions

1. 1

   Salt the cucumbers

   Toss the sliced cucumbers with salt and let sit in a colander for 20 minutes to draw out excess water.

2. 2

   Squeeze dry

   Pat or gently squeeze the cucumbers dry with a clean towel.

   Salt and squeeze the cucumbers thoroughly dry — skipping this step results in a watery, diluted dressing that won't cling properly.

3. 3

   Make the dressing

   Whisk sour cream, vinegar, sugar and pepper together.

4. 4

   Combine

   Toss the cucumbers with red onion and the dressing.

5. 5

   Add dill

   Fold in the chopped fresh dill.

6. 6

   Serve

   Chill briefly before serving, or serve immediately.

Variations

• •

  A version without sour cream, using just vinegar and a touch of oil, gives a lighter, tangier salad.

• •

  Adding a pinch of caraway seeds is a traditional variation in some regions.

• •

  Some households add a bit of mustard to the dressing for extra tang.

Storage

Refrigerate up to 2 days in an airtight container; the cucumbers will release a bit more liquid over time, so drain if needed before serving.

Frequently Asked Questions