What is in a German cucumber salad recipe?

A German cucumber salad recipe is made with very thin cucumber slices, fresh dill, and either a creamy sour cream dressing or a vinegar and oil dressing. The creamy version also has a little sugar and vinegar, while the lighter version often includes very thin onion slices.

Which is authentic, creamy or vinegar German cucumber salad?

Both creamy and vinegar-oil German cucumber salads are authentic styles of Gurkensalat. Recipes change between regions and families, so there isn't one dressing used everywhere in Germany. Creamy versions are often linked with home cooking, while light vinegar dressings are also very common.

Why is my German cucumber salad watery?

German cucumber salad becomes watery because cucumbers release water after they're mixed with salt and dressing. Salting the slices in a colander for 20 to 30 minutes before dressing lets much of that water escape first. A gentle squeeze removes even more before the salad is mixed.

Do I peel cucumbers for Gurkensalat?

You don't need to peel English cucumbers for Gurkensalat because their skins are thin and easy to eat. If you're using large garden cucumbers with thick or waxed skin, peel them first. You can also remove the skin in stripes if you want some green left on each slice.

Can I make German cucumber salad ahead of time?

Yes, you can make German cucumber salad ahead, but the vinegar version keeps better than the creamy one. Creamy Gurkensalat is best within about 24 hours, while the vinegar-oil version can keep for 2 to 3 days. For the best texture, store drained cucumbers and dressing separately.

How thin should cucumbers be for German cucumber salad?

Cucumbers for German cucumber salad should be sliced about 1 to 2 mm thick, so the rounds are nearly see-through. A mandoline makes this easy and keeps the slices even. If you're using one, always use its safety guard rather than holding the cucumber close to the blade.

German Cucumber Salad Recipe (Gurkensalat)

Name: German Cucumber Salad Recipe (Gurkensalat) — Creamy & Vinegar Versions
Prep time: PT-497094H6M31S
Cook time: PT-497094H6M31S
Total time: 1 h 15 min
Cuisine: German
Ingredients: 2 large English cucumbers, about 1½ lbs (680 g), sliced 1–2 mm thick; 1 teaspoon (6 g) salt, for draining; ½ cup (120 g) sour cream; 1 tablespoon (15 ml) white vinegar; 1 teaspoon (4 g) sugar; 2 tablespoons chopped fresh dill; Black pepper, to taste; Salt, only if needed; 3 tablespoons (45 ml) neutral oil, such as sunflower or canola oil; 3 tablespoons (45 ml) white vinegar; 1½ teaspoons (6 g) sugar; ½ small yellow or white onion, sliced paper-thin; 2 tablespoons chopped fresh dill; Black pepper, to taste; Salt, only if needed

Description

This German cucumber salad recipe makes classic Gurkensalat two ways. Choose a creamy sour cream and dill dressing or a light vinegar-oil dressing with onion and dill.

Ingredients

Units Scale

For the Cucumbers — Use for Either Version

2 large English cucumbers, about 1 1/2 lbs (680 g), sliced 1-2 mm thick
1 teaspoon (6 g) salt, for draining

Option 1: Creamy Sour Cream Dressing

1/2 cup (120 g) sour cream
1 tablespoon (15 ml) white vinegar
1 teaspoon (4 g) sugar
2 tablespoons chopped fresh dill
Black pepper, to taste
Salt, only if needed

Option 2: Vinegar-Oil Dressing

3 tablespoons (45 ml) neutral oil, such as sunflower or canola oil
3 tablespoons (45 ml) white vinegar
1 1/2 teaspoons (6 g) sugar
1/2 small yellow or white onion, sliced paper-thin
2 tablespoons chopped fresh dill
Black pepper, to taste
Salt, only if needed

Instructions

Slice the cucumbers. Wash and dry the English cucumbers, but leave their thin green skins on. Use a mandoline with its safety guard or a sharp knife to cut the cucumbers into rounds about 1–2 mm thick. They should bend easily and look almost see-through, since very thin slices give Gurkensalat its classic texture
Salt and drain the cucumbers. Place all the cucumber slices in a large colander and sprinkle them evenly with 1 teaspoon salt. Toss carefully so the salt reaches the slices throughout the colander, then leave them to drain over a bowl or sink for 20–30 minutes. You’ll see quite a bit of water come out, and removing it now helps stop the finished salad from becoming watery.
Remove the extra water. Take small handfuls of cucumber and press them gently between your fingers to remove more liquid. Don’t twist or squeeze them hard because you still want the thin slices to have some texture and hold their shape. Transfer the drained cucumbers to a clean mixing bowl before choosing which dressing you’d like to make.
Make the creamy dressing. For creamy Gurkensalat, stir the sour cream, 1 tablespoon white vinegar, 1 teaspoon sugar, fresh dill, and a little black pepper together until smooth. Don’t add extra salt yet because the cucumber slices will still carry some salt from draining. Pour the dressing over the cucumbers and fold everything together until the slices have a light, even coating.
Or make the vinegar-oil dressing. For the lighter version, whisk 3 tablespoons white vinegar with 1½ teaspoons sugar until the sugar begins to dissolve. Slowly whisk in 3 tablespoons neutral oil, then stir in the fresh dill and paper-thin onion slices. Pour the dressing over the drained cucumbers and toss carefully until the slices look glossy and the onion and dill are spread throughout.
Let the Gurkensalat rest. Cover your chosen cucumber salad and place it in the refrigerator for about 30 minutes before serving. This short rest gives the cucumber time to take on the flavor of the dill and dressing, while the onion in the vinegar version becomes softer. The cucumbers should still have a little bite instead of becoming completely soft.
Taste and adjust. Give the salad another light toss and taste a cucumber slice with plenty of dressing. If it tastes too sharp, add a tiny pinch of sugar; if it seems flat, add a small splash of vinegar. Only add more salt after tasting because the cucumbers were already salted during the draining step.
Serve cool. Finish the Gurkensalat with a little more fresh dill and serve it cool with schnitzel, bratwurst, rouladen, potatoes, or grilled meat. The creamy version is best the same day, while the vinegar-oil version keeps its flavor well for 2–3 days. If liquid collects at the bottom during storage, simply give the salad another careful toss before serving.

Notes

Choose either dressing for one batch of cucumbers. The ingredient amounts above are written so that 2 cucumbers make either the creamy version or the vinegar-oil version, not both full batches at once.
English cucumbers don’t need peeling because their skin is thin, but large garden cucumbers with thick or waxed skin are better peeled before slicing.
Keep the cucumber slices around 1–2 mm thick because very thin slices take in the dressing well and give German Gurkensalat its classic texture.
Don’t skip the 20–30 minute salt and drain step because removing extra cucumber water helps keep both dressings from becoming weak and watery.
Creamy Gurkensalat is best within about 24 hours, while the vinegar-oil version can be stored covered in the refrigerator for 2–3 days.
For the best make-ahead result, salt and drain the cucumbers first, then keep the cucumbers and your chosen dressing separate until about 30 minutes before serving.

Prep Time: 15 minutes + resting
Cook Time: -
Category: Side dish
Cuisine: German

Nutrition

Calories: 70
Sugar: 4 g
Sodium: 270 mg
Fat: 5 g
Saturated Fat: 0.5 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 1 g