Print

Creamy German Cucumber Salad (Gurkensalat)

A white bowl filled with sliced cucumbers coated in a creamy dressing and topped generously with fresh dill, showcasing the Creamy German Cucumber Salad.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for traditional German cucumber salad featuring a rich, creamy dressing made with sour cream and fresh dill.

Ingredients

Scale
  • 3 large cucumbers
  • 1 teaspoon salt (for drawing out water)
  • 1/2 cup sour cream
  • 1/4 cup plain yogurt (or substitute with more sour cream)
  • 2 tablespoons white vinegar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh dill, chopped
  • 1 small shallot, finely minced (optional)

Instructions

  1. Wash the cucumbers. Slice them thinly, about 1/8 inch thick.
  2. Place the cucumber slices in a bowl and toss them with 1 teaspoon of salt. Let them sit for 15 to 30 minutes to draw out excess water. This step helps keep the salad crisp.
  3. After resting, place the salted cucumbers in a colander and gently press them with your hands or the back of a spoon to remove as much liquid as possible. Rinse the cucumbers briefly under cold water and pat them very dry with paper towels.
  4. In a separate medium bowl, whisk together the sour cream, yogurt, white vinegar, sugar, black pepper, chopped dill, and minced shallot (if using). Mix until the dressing is smooth.
  5. Add the dried cucumber slices to the dressing. Gently fold everything together until the cucumbers are evenly coated.
  6. Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For the crispiest results, ensure you press out all the liquid from the salted cucumbers before mixing with the dressing.
  • If you prefer a tangier dressing, increase the vinegar slightly.
  • This salad tastes best when served cold, within 24 hours of preparation.

Nutrition

Find it online: https://savorandpin.com/creamy-german-cucumber-salad-recipe/