German Cucumber Salad Recipe (Gurkensalat) — Creamy & Vinegar Versions

Walk into a German kitchen on a hot summer day and you may find a bowl of thin cucumber slices waiting in the fridge. They might be covered in creamy sour cream and dill, or they might shine with a light vinegar and oil dressing. Both are German cucumber salad, or Gurkensalat, and both are worth making.

The cucumbers are sliced very thin, salted, and left to drain before the dressing goes on. That one small step keeps the salad fresh instead of watery.

It’s one of those dishes that looks almost too simple to need a recipe. But the thickness of the cucumber slices, the draining time, and the dressing make a big difference. Honestly, we make it all summer because it’s cool, quick, and goes with almost anything from the grill.

And you don’t have to choose between the two styles yet. I’m giving you the creamy cucumber salad and the lighter vinegar version, so you can try both.

What Is German Cucumber Salad?

German cucumber salad is called Gurkensalat in German. Gurke means cucumber, while Salat means salad, so the name is as simple as the dish itself.

There isn’t only one way to make it. Some German cucumber salads have a creamy dressing made with sour cream, vinegar, sugar, and fresh dill. Others use vinegar and oil with thin onion slices and dill.

You’ll find differences from home to home and from one part of Germany to another. Creamy versions are often linked with northern and home-style cooking, while vinegar and oil versions are common in other areas and restaurants. The lines aren’t strict, though, and families often have their own favorite.

Both versions start with the same important thing: very thin cucumber slices. They’re soft enough to bend but still have a little crunch.

Creamy or Vinegar? The Two Styles of Gurkensalat

This recipe gives you two complete ways to make Gurkensalat because they’re both useful, and choosing one comes down to what you’re serving.

Style	Dressing	Taste	Best with
Creamy Gurkensalat	Sour cream, vinegar, sugar	Cool, creamy, lightly tangy	Schnitzel, potatoes, roast meat
Vinegar-Oil Gurkensalat	Vinegar, oil, sugar	Fresh, sharp, light	Sausages, grilled meat, rich meals

The creamy version is softer and richer. Sour cream coats each thin cucumber slice, while vinegar and a little sugar keep the dressing from feeling heavy. Fresh dill is very important here.

The vinegar-oil version is lighter. Thin onion slices join the cucumber, and the simple dressing has a stronger sweet-and-sour taste.

I wouldn’t say that one is the “real” version and the other isn’t. Gurkensalat changes from place to place, and both styles belong on a German table.

My advice is simple: make each one once. You’ll probably know your favorite before the bowl is empty.

Why Your Cucumber Salad Gets Watery

If you’ve ever made cucumber salad and found a pool of water at the bottom an hour later, the cucumbers are the reason.

Cucumbers hold a lot of water. Once salt, vinegar, or another dressing touches the slices, some of that water starts coming out. If it happens in your serving bowl, it mixes with the dressing and makes everything thin.

The fix is very easy. Salt the cucumbers before you dress them.

Put the thin cucumber slices in a colander, sprinkle them with salt, and leave them for 20 to 30 minutes. You’ll be surprised by how much liquid comes out.

After draining, give the slices a gentle squeeze. You aren’t trying to crush them or make them completely dry. You just want to remove the extra water sitting inside and around them.

This matters most for creamy Gurkensalat. Sour cream dressing should lightly coat the cucumber slices. If you skip the draining step, it can turn into a thin white liquid after sitting.

The same step helps the vinegar version, too. Instead of cucumber water weakening the dressing, you get a cleaner mix of vinegar, oil, sugar, and dill.

How Thin Should You Slice the Cucumbers?

The cucumber slices should be about 1 to 2 mm thick. They should look almost see-through when you hold one up.

That may sound like a small detail, but thick cucumber chunks don’t give you the same Gurkensalat. Very thin slices soften slightly after salting and take in the dressing much better.

A mandoline is the easiest tool for this job. Set it to a very thin cut and always use its safety guard. Cucumbers become slippery as they get shorter, so don’t try to slice the final piece with your fingers close to the blade.

You can also use a sharp knife. Take your time and aim for thin, even rounds.

English cucumbers are especially easy because they’re long, have thin skins, and have fewer large seeds. You don’t need to peel them.

If you’re using a large garden cucumber with thick or waxed skin, peel it first. You can also peel it in stripes if you want to leave some green color.

Key Ingredients & Substitutions

English cucumbers – 2 large, about 1½ pounds (680 g): Their thin skin means you don’t have to peel them, and their small seeds work well in this salad. Persian cucumbers also work, though you’ll need several because they’re much smaller.

Salt – 1 teaspoon (6 g): The salt isn’t only here for flavor because it also helps pull extra water from the cucumber slices. Most of it leaves with the cucumber liquid, so you’ll taste the finished salad before adding more.

Sour cream – ½ cup (120 g), for the creamy version: Full-fat sour cream makes a smooth dressing that clings well to the cucumber. Plain Greek yogurt can replace some or all of it if you want a lighter taste.

White vinegar – 1 tablespoon (15 ml) for creamy or 3 tablespoons (45 ml) for vinegar-oil: Plain white vinegar gives Gurkensalat a clear, sharp taste. White wine vinegar can be used for a slightly softer flavor.

Sugar – 1 teaspoon (4 g) for creamy or 1½ teaspoons (6 g) for vinegar-oil: A little sugar balances the vinegar without making the salad taste sweet. Start with the listed amount, then adjust after tasting.

Fresh dill – 2 tablespoons, chopped: Dill is the main herb in both versions and gives the salad its fresh summer taste. Dried dill can work when needed, but use much less because its flavor is stronger.

Black pepper – to taste: A little pepper is enough for the creamy version. White pepper can also be used if you don’t want dark specks in the pale dressing.

Neutral oil – 3 tablespoons (45 ml), for the vinegar-oil version: Sunflower, canola, or another mild oil lets the vinegar, cucumber, onion, and dill stand out. Strong olive oil changes the flavor, so I prefer a mild oil here.

Yellow or white onion – ½ small, very thinly sliced: Onion gives the vinegar version a little bite and extra crunch. A small shallot is a softer replacement if raw onion tastes too strong for you.

How to Make Creamy Gurkensalat

The creamy version is the one to choose when you want something cool and soft beside a hot, crisp dinner.

Start by slicing the cucumbers paper-thin and salting them. After 20 to 30 minutes, drain and lightly squeeze them. Don’t rinse them unless you used much more salt than the recipe calls for.

The dressing takes about one minute. Stir together sour cream, white vinegar, sugar, fresh dill, and black pepper until smooth.

Add the drained cucumber slices and toss until they’re covered. At first, the dressing may look quite thick. That’s fine because the cucumbers will still release a little more water as they rest.

Chill the salad for about 30 minutes before serving. This gives the dill and vinegar time to spread through the sour cream.

Taste it again right before it goes to the table. Sometimes it needs a little more vinegar, while other times a tiny pinch of sugar brings everything into balance.

How to Make Vinegar-Oil Gurkensalat

The vinegar version starts with exactly the same salted and drained cucumber slices, but the finished salad feels very different.

Whisk white vinegar with sugar until the sugar starts to dissolve. Add the neutral oil and whisk again, then stir in fresh dill.

Slice half a small onion almost as thin as the cucumbers. Very thick raw onion can take over a light salad, so this is another place where thin slices matter.

Toss the onion and drained cucumber with the dressing. Let the salad rest for about 30 minutes before serving.

During that time, the onion becomes a little softer and the cucumber takes on the sweet-and-sour dressing.

This version is a great choice beside rich meat because there’s no sour cream to make the plate heavier. I especially like it with sausage and potatoes.

Equipment You’ll Need

• Mandoline slicer with safety guard: This is the easiest way to make even cucumber slices about 1 to 2 mm thick.
• Sharp chef’s knife: Use this for the dill and onion, or for the cucumbers if you don’t own a mandoline.
• Large colander: The salted cucumber slices need enough room to drain for 20 to 30 minutes.
• Large mixing bowl: Use one large enough to toss thin cucumber slices without crushing them.
• Small mixing bowl: This makes it easy to whisk either dressing before adding it to the cucumbers.
• Whisk or fork: Either one works for mixing the simple dressings.
• Measuring spoons and cups: The balance between vinegar and sugar matters, especially in the vinegar-oil version.

Step-by-Step Instructions for German Cucumber Salad

1. Wash the cucumbers. Rinse two English cucumbers well and dry them. There’s no need to peel their thin skins. If you’re using thick-skinned garden cucumbers, peel them fully or remove the skin in long stripes.
2. Slice them very thin. Use a mandoline or sharp knife to cut the cucumbers into rounds about 1 to 2 mm thick. The slices should be thin enough to bend easily and look nearly see-through. Try to keep them even so they soften at the same rate.
3. Salt the slices. Put all the cucumber slices into a large colander and sprinkle with 1 teaspoon salt. Toss lightly so the salt reaches more than just the top layer. Set the colander over a bowl or sink.
4. Let them drain. Leave the salted cucumbers for 20 to 30 minutes. Water will begin collecting underneath as the salt pulls it from the slices. Don’t skip this time, especially when you’re making the creamy dressing.
5. Remove extra water. Gather small handfuls of cucumber and squeeze them gently over the sink. Don’t twist or crush the slices because you still want them to have some texture. Move the drained cucumbers to a clean bowl.
6. Make the creamy dressing. For creamy Gurkensalat, mix sour cream, 1 tablespoon white vinegar, 1 teaspoon sugar, fresh dill, and black pepper. Stir until the sugar is mixed in and the dressing looks smooth. Taste before adding any extra salt.
7. Make the vinegar dressing. For vinegar-oil Gurkensalat, whisk 3 tablespoons white vinegar with 1½ teaspoons sugar. Whisk in 3 tablespoons neutral oil, then add the dill. Add the paper-thin onion slices to this version.
8. Dress the cucumbers. Pour your chosen dressing over the drained cucumber slices. Fold everything together carefully so you don’t tear the very thin cucumbers. Make sure the dill and dressing reach the bottom of the bowl.
9. Let the salad rest. Cover the bowl and let the salad rest for about 30 minutes in the refrigerator. This softens the cucumber slightly and gives the dressing time to spread through every layer. The salad should be cool but still fresh and crisp.
10. Taste and adjust. Try a cucumber slice with some dressing on it. Add a little vinegar if the salad tastes flat, a tiny amount of sugar if it’s too sharp, or salt only if it’s truly needed. Remember that the cucumbers were already salted before draining.
11. Serve cool. Give the salad one last light toss and add a little more fresh dill on top. Serve the creamy version the same day for its best texture. The vinegar-oil version holds up longer and is a good choice when you’re making dinner ahead.

Gurkensalat vs. Polish Mizeria

If you know Polish cucumber salad, the creamy Gurkensalat may look very familiar.

Polish mizeria is also made from thin cucumber slices with a creamy dressing and fresh dill. Sour cream is a classic part of it, and some versions use lemon juice for the sour part.

German creamy Gurkensalat is very close to that idea. Sour cream, vinegar, a small amount of sugar, and dill make a cool dressing for thin cucumbers.

You can see my full Polish version here: Authentic Mizeria Recipe (Polish Cucumber Salad).

The biggest difference becomes clear when you look at the second German version in this post. German Gurkensalat can also be made without sour cream, using a light vinegar and oil dressing instead.

So if you already love mizeria, start with creamy Gurkensalat. Then make the vinegar-oil version the next time and see which one you prefer.

Creamy vs. Vinegar Gurkensalat: Which Should You Make?

If dinner is very crisp or salty, I often reach for the creamy salad. Sour cream cools everything down, which makes it especially good beside breaded meat or roasted potatoes.

For a rich sausage dinner, the vinegar version is a great choice. The sharp dressing cuts through fatty meat and doesn’t add more richness to the plate.

The creamy version is also best when you plan to eat the salad soon. After a long time, cucumber water slowly begins to thin the sour cream even if you salted the slices first.

The vinegar version handles sitting much better. In fact, a few hours can help the onion soften and the dressing settle into the cucumbers.

If you’re making Gurkensalat for the first time, make the creamy one first if you love dill and sour cream. Choose vinegar-oil first if you normally like sharp pickles and vinegar-based salads.

Or divide your drained cucumbers between two bowls and make both. That’s the easiest way to settle the question.

Tips for the Best German Cucumber Salad

• Slice the cucumbers very thin. Aim for 1 to 2 mm rather than thick rounds. Thin slices take in the dressing better and give Gurkensalat its classic soft-crisp texture.
• Don’t skip the salt and drain step. This is the most important tip in the whole recipe. Twenty to thirty minutes in a colander keeps much of that cucumber water out of your finished dressing.
• Squeeze without crushing. You want to press out extra water, not turn the cucumbers into pulp. Work with small handfuls and use light pressure.
• Use fresh dill when you can. Fresh dill has a lighter taste and softer texture than dried dill. It also gives the pale cucumber salad a fresh green color.
• Go slowly with extra salt. You’ve already salted the cucumber before draining it. Mix the salad, let it rest, and taste before deciding that it needs more.
• Cut the onion paper-thin. This keeps raw onion from taking over the vinegar version. A mandoline can make this easy, but always use its safety guard.
• Give the salad time to rest. Thirty minutes is enough for the dressing to settle into the cucumber. You can eat it right away, but the flavor is better after a short wait.
• Keep the two versions separate. Don’t try to mix sour cream into the vinegar-oil salad later. They’re meant to have different textures, and each dressing has its own balance.

Serving Suggestions

Gurkensalat is made for rich German food. The cool cucumber and sharp vinegar help balance fried meat, sausages, gravy, and potatoes.

One of my favorite ways to serve it is beside schnitzel. The cold, soft cucumber slices are a great contrast to a hot, crisp breaded cutlet. If you’re making a full German-style dinner, it also works very well with Authentic Jägerschnitzel Recipe.

For a sausage dinner, serve the vinegar-oil version beside German Bratwurst with Sauerkraut Recipe. The vinegar in the cucumber salad works especially well with sausage and sauerkraut.

Gurkensalat is also a fresh side for Authentic German Rouladen Recipe. Rouladen can be a rich meal with beef and gravy, so a cold cucumber salad gives the plate something light.

In summer, serve either version beside Traditional Warm German Potato Salad Recipe (Easy Kartoffelsalat with Bacon and Vinegar Dressing). The warm potatoes and cool cucumbers make a simple cookout combination that doesn’t need much else.

Make-Ahead and Storage

Make ahead: You can slice, salt, drain, and squeeze the cucumbers several hours before dinner. Keep the drained slices covered in the refrigerator and prepare the dressing separately. Tossing them together closer to serving gives you the freshest texture.

Creamy version: Creamy Gurkensalat is best the day it’s made, though you can keep it covered in the refrigerator for about 24 hours. Some extra water may appear at the bottom as it sits. Stir it before serving and add a little fresh dill if needed.

Vinegar-oil version: The vinegar version keeps better and can be refrigerated for 2 to 3 days. The cucumber becomes softer with time, but the flavor stays good. Stir before serving because the oil and vinegar may separate.

Freezer: Don’t freeze either kind of cucumber salad. Raw cucumber has so much water that freezing changes its texture. Once thawed, the thin slices become very soft and won’t have the fresh texture you want in Gurkensalat.

Meal prep: For the best make-ahead salad, keep the drained cucumbers and dressing in separate containers. Mix them 30 minutes before serving. This is especially useful for the creamy version.

Troubleshooting

My creamy salad is watery. The cucumbers probably weren’t drained long enough, or they weren’t squeezed after salting. Next time, give them the full 20 to 30 minutes and press out extra liquid before adding sour cream.

My cucumbers are too soft. They may have been sliced too thin, salted for too long, or squeezed too hard. Keep them around 1 to 2 mm thick and use only light pressure after draining.

The salad tastes too sour. Your vinegar may be stronger than expected. Add a small pinch of sugar to balance it, and add a spoonful of sour cream to the creamy version if needed.

The salad tastes too sweet. Add a small splash of vinegar. Mix well, let it sit for a few minutes, and taste again before adding more.

The onion flavor is too strong. The onion slices were probably too thick or the salad didn’t rest long enough. Slice them paper-thin and give the vinegar version at least 30 minutes before serving.

The salad tastes bland. It may need vinegar, dill, pepper, or a little salt. Taste after the resting time because the flavor changes as the cucumber and dressing sit together.

Frequently Asked Questions

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