Gurkensalat Recipe

This cucumber salad is my go-to because it’s light, refreshing, and packed with flavor, making it perfect for a quick and healthy meal option. Plus, with the tangy zing from vinegar and the aromatic touch of fresh dill, it feels like a crisp taste of summer in every bite!

The refreshing Gurkensalat, a German cucumber salad, has thinly sliced cucumbers that meet a cool, creamy sour cream base. I get my tangy kick from adding some vinegar and letting the fresh dill work its magic.

This dish is as good as it gets in the flavor department, and that’s mostly because it’s so well balanced. There’s a hint of sugar in there that helps round everything out; red onions give it a nice color and delicious taste.

Ingredients

• Cucumbers: Low-calorie vegetable, hydrating, provides dietary fiber.
• Sour Cream: Adds creaminess and tang, contains fats and proteins.
• Vinegar: Offers a tangy flavor, low in calories, aids digestion.
• Fresh Dill: Aromatic herb, rich in vitamins, enhances flavor.
• Sugar: Adds a touch of sweetness, balances the tanginess.
• Red Onion: Optional, gives mild sweetness and adds crunch.

Ingredient Quantities

• 2 large cucumbers, thinly sliced
• 1/2 cup sour cream
• 2 tablespoons vinegar (white or apple cider)
• 2 tablespoons fresh dill, chopped
• 1 tablespoon sugar
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup red onion, thinly sliced (optional)

Instructions

1. If you wish, the cucumbers can be peeled. Then, using a sharp knife or mandoline, slice them thinly. Put the slices in a large bowl.

2. If preparing, place the cucumber in a bowl. If using, add the thinly sliced red onion to the bowl with the cucumbers.

3. In a different small bowl, blend the following ingredients:

– sour cream
– vinegar
– chopped dill
– sugar
– salt
– freshly ground black pepper.

4. In the larger bowl, add the dressing to the sliced cucumbers (and onions).

5. Mix everything lightly to combine and make sure the dressing evenly coats the cucumber slices.

6. Season to taste, adding additional salt, pepper, or sugar as needed.

7. Encase the bowl in cling film or a cover and place it in the fridge for no fewer than 30 minutes. Let the flavors meld.

8. Before serving, give the salad another gentle toss to ensure that the cucumber slices are evenly coated with dressing.

9. If desired, garnish with additional fresh dill on top.

10. Chilled, this is an unrivaled refreshing side dish. Gurkensalat is my favorite salad of all time!

Equipment Needed

1. Peeler (optional)
2. Sharp knife or mandoline
3. Large bowl
4. Small bowl
5. Measuring cups and spoons
6. Whisk or fork (for blending dressing ingredients)
7. Cling film or bowl cover

FAQ

• Can I use any type of cucumber for this salad?You can use any variety of cucumber, but the preferred types are seedless, such as English or Persian, which have better texture and more sweetness.
• Is there a substitute for sour cream?Greek yogurt can be used in place of sour cream for a lighter option, or if you want a richer flavor, you can use crème fraîche.
• Can I make this salad in advance?Certainly, you can make it a few hours ahead, but if you want it to taste its best, wait until just before serving to add the dressing. Otherwise, you risk having slightly too soft cucumbers in your salad.
• Is fresh dill necessary?The best flavor comes from fresh dill, but if you can’t get it, use half the amount of dried dill.
• How do I store leftover Gurkensalat?Keep in a sealed container in the fridge for as long as 2 days. The little green fruits will give off more and more of their insides as time goes by—especially if they aren’t whole when you first refrigerate them.
• Can I adjust the sweetness?Certainly, you can modify the amount of sugar used to suit your taste, or you can leave it out entirely for a salad with a more piquant flavor.
• What can I serve Gurkensalat with?This salad is an ideal cooling companion for grilled meats, fish, or a straightforward vegetable platter. It’s perfect for a side dish. And the way it makes everything taste so fresh, it’s irresistible.

Substitutions and Variations

Sour cream can be substituted with Greek yogurt or crème fraîche.
Vinegar can be replaced with lemon juice or rice vinegar.
Dill, fresh: Substitute dried dill (use half the amount), or use parsley.
Sweeteners: Use honey or agave syrup.

Pro Tips

1. Salting the Cucumbers Before combining the cucumbers with the dressing, sprinkle them with a bit of salt and let them sit for about 10-15 minutes. This process will draw out excess water, making the cucumbers crisper and preventing the salad from becoming watery.

2. Make-Ahead Tip Prepare the dressing a few hours in advance and let it sit in the fridge. This allows the flavors to meld together and intensify, enhancing the overall taste of the salad.

3. Vinegar Variations Experiment with different types of vinegar such as rice vinegar or red wine vinegar to give the salad a unique twist. Each vinegar brings its distinct flavor profile, adding variety to the dish.

4. Customize the Herb While dill is traditional, you can try substituting it with other fresh herbs such as mint or parsley for a different flavor. Mixing herbs can also add depth to the salad’s taste.

5. Chill the Bowls For an extra refreshing experience, chill both the cucumber bowl and the serving bowl in the fridge before assembling the salad. This helps maintain the cool and crisp quality of the dish when serving.