Cucumber Salad Gurkensalat with Dill Recipe
Gurkensalat is a light German salad made from thinly sliced cucumbers in a creamy or vinegar-based dressing. It often appears as a side dish to roasts, schnitzels and grilled dishes, especially in summer. It’s as simple as Polish mizeria, but thanks to dill and gentle acidity it tastes a bit different.
Gurkensalat is the essence of German summer on a plate – thinly sliced cucumbers, a lightly creamy dressing and noticeable dill make an extremely refreshing side dish. Unlike Polish mizeria, it’s more distinctly sour thanks to the addition of wine vinegar, which makes it perfect for balancing rich, fatty meats. Its simplicity means you can prepare it in a few minutes, even in the middle of grill‑party chaos.
Chef's tips
Slice the cucumbers really thin – ideally on a mandoline – so they absorb the dressing better and the flavors meld faster. Before adding the dressing, lightly salt them and leave for 10–15 minutes, then pour off the excess water so the salad doesn’t become watery. Add the creamy dressing gradually and taste as you go – the balance between sour vinegar, sugar and salt is key here.
How to serve
This salad goes perfectly with schnitzel, pan‑fried cutlets and anything from the grill – from pork neck to vegan sausages. For a meal with Gurkensalat, serve a light white wine such as Riesling, or simply water with lemon and ice if it’s a hot‑day lunch. It’s ideal for garden gatherings because you can prepare it in advance and just take it out of the fridge right before serving.
Ingredients
- green cucumber long salad cucumbers - 2 piece
- onion small - 0.5 piece
- sour cream 12–18% fat - 150 g
- wine vinegar light - 1 tablespoon
- sugar - 1 teaspoon
- salt plus extra for the cucumbers - 0.5 teaspoon
- black pepper freshly ground, to taste
- dill fresh, chopped - 3 tablespoon
Preparation
- Wash the cucumbers and, if the skin is thick, peel them partially in strips. Slice the cucumbers into very thin rounds, preferably using a grater or mandoline.
- Transfer the cucumbers to a bowl, sprinkle with 0.5 teaspoon of salt, mix with your hand and set aside for 10 minutes to release some juice.
- Peel the onion and slice it into very thin feathers or small cubes.
- In a separate small bowl, mix the sour cream, vinegar, sugar and a pinch of pepper until the sugar dissolves.
- Gently squeeze the cucumbers with your hands to remove excess juice, but not completely. Add the onion and creamy dressing and mix gently with a spoon.
- Finally add the chopped dill and mix again. Taste and, if needed, adjust with more salt, sugar or vinegar. Serve immediately or after a short chilling.
Storage
The salad tastes best fresh, but you can store it in the fridge for up to 1 day. Over time the cucumbers will release more juice and soften, so stir before serving and drain off excess liquid if necessary.
