German Cucumber Salad
Thinly sliced cucumbers are salted to draw out excess moisture, then tossed in a creamy dressing of vinegar, sour cream, and fresh dill. The key is allowing the salad to rest for twenty minutes before serving so the salt and acid penetrate the cucumber flesh.
- Difficulty
- Easy
- Total time
- 35 min
- Hands-on
- 15 min
- Serves
- 4
Ingredients
- 2 large English hothouse cucumbers
- 1 tsp kosher salt
- 1/2 cup sour cream
- 2 tbsp white wine vinegar
- 1 tsp sugar
- 3 tbsp fresh dill, chopped
- 1/4 cup red onion, shaved paper-thin
- to taste black pepper
Step by step
Slice and salt
Slice cucumbers as thin as possible. Place them in a colander over a bowl and sprinkle with salt. Let sit for 20 minutes.
Squeeze
Gently press the cucumbers with your hands to remove the liquid drawn out by the salt. Pat them lightly with a paper towel.
Prepare dressing
In a bowl, whisk together the sour cream, vinegar, sugar, and black pepper until smooth.
Combine
Add the cucumbers and shaved red onion to the bowl. Fold in the fresh dill.
Chill
Keep in the refrigerator for at least 15 minutes before serving to let the flavors settle.
Questions people ask
Can I make this a day ahead?
It is best eaten within a few hours. After 24 hours, the cucumbers lose their structural integrity and become limp.
Tips
- Do not peel the cucumbers unless the skin is thick or waxed; the skin provides the structural crunch.
- If you are using regular garden cucumbers, scrape out the seeds with a spoon first, as they hold too much water.
- Red onions should be sliced so thinly they are translucent; they provide flavor without overpowering the cucumber.
Variations
- Vinaigrette style: Omit the sour cream entirely and use 1/4 cup neutral oil to create a sharper, clearer dressing.
- Spicy addition: Add a teaspoon of prepared horseradish to the dressing for a sharper bite.