Thinly sliced cucumbers dressed in a tangy vinegar and sour cream sauce with fresh dill, a classic cooling German side salad.
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.
Serves 4
Toss the sliced cucumbers with salt and let sit in a colander for 20 minutes to draw out excess water.
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.
Whisk sour cream, vinegar, sugar and pepper together.
Toss the cucumbers with red onion and the dressing.
Fold in the chopped fresh dill.
Chill briefly before serving, or serve immediately.
Salt the cucumbers and squeeze them thoroughly dry before dressing — this single step prevents a watery, diluted final salad.
Slice the cucumbers as thin and even as possible, ideally with a mandoline, for the best texture.
Use fresh dill rather than dried; its bright flavor is essential and dried dill won't provide the same freshness.
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.
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.
Gurkensalat is a traditional German side dish found across regional cuisines, its combination of salted cucumber and a tangy dairy-based dressing reflecting the broader German tradition of pickled and dressed vegetable sides served alongside heartier meat dishes.
Yes, a version dressed only in vinegar, a touch of oil and sugar is equally traditional and gives a lighter, more acidic salad.
Fresh parsley or chives can substitute, though dill's distinct flavor is traditional and worth using if available.
The cucumbers likely weren't salted and drained thoroughly enough — always salt and squeeze them dry before dressing.
Per serving (150g / 5.3 oz) · 4 servings total
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