I make my German Cucumber Salad exactly as my Oma taught me, a sweet, juicy cucumber and dill combination that carries a tiny family secret.

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I grew up on this German Cucumber Salad, and honestly I still make it exactly how my German Oma used to make it. It’s refreshing, sweet, and juicy, and those thin ribbons of English cucumbers with a scatter of dill take me back every time.

I won’t pretend it’s fancy, but there’s a brightness here that surprises people, they keep coming back for more even though it’s plain. You might find it on Oktoberfest Food tables or slipped into family Sunday meals, a small tradition that somehow feels new each time I serve it.

Ingredients

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Cucumbers: Very hydrating, crisp and low calorie, give fresh crunch and subtle cucumber flavor.
Onion: Sharp, pungent bite that brightens the salad, has vitamin C and prebiotic fibre.
White wine vinegar: Tangy acid that makes it sour, preserves crunch and balances sweetness.
Sugar: Adds sweet counterpoint to vinegar, small carbs that mellow sharp flavors.
Oil: Light oil gives silky mouthfeel helps the dressing stick adds subtle richness.
Dill: Fresh dill gives fragrant herbiness, classic German flavor, bright and aromatic.
Chives or parsley: Add mild oniony or grassy freshness, pretty garnish and extra color.

Ingredient Quantities

2 large English cucumbers or 3–4 small garden cucumbers (about 1 1/4 lb)

1 small yellow or red onion

1 teaspoon fine salt

1/4 cup white wine vinegar or plain white vinegar

2 tablespoons granulated sugar

1/4 cup cold water

2 tablespoons neutral oil (sunflower, vegetable or canola)

2 tablespoons fresh dill (or 2 teaspoons dried)

Freshly ground black pepper to taste

Optional: 1 tablespoon chives or parsley

How to Make this

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1. Wash cucumbers, peel if you like (english cukes can stay unpeeled), thinly slice them with a sharp knife or mandoline (watch your fingers), scoop out big seeds from garden cukes if they’re seedy.

2. Thinly slice the onion into half moons, then put cucumbers and onion in a bowl and sprinkle 1 teaspoon fine salt over them, toss and let sit 10 minutes to draw out excess water.

3. After 10 minutes drain the liquid, press the cucumber slices gently in a colander or between paper towels to remove extra moisture so the salad wont be watery.

4. Make the dressing: whisk together 1/4 cup white wine vinegar (or plain white), 2 tablespoons granulated sugar and 1/4 cup cold water until sugar dissolves.

5. Whisk in 2 tablespoons neutral oil (sunflower, vegetable or canola) to slightly emulsify, then add 2 tablespoons chopped fresh dill (or 2 teaspoons dried) and plenty of freshly ground black pepper.

6. Taste the dressing and adjust: add a little more sugar if it’s too tart, or a splash more water if it’s too strong. remember this is supposed to be bright and slightly sweet.

7. Pour the dressing over the drained cucumbers and onions, toss gently to coat all pieces evenly.

8. Chill in the fridge at least 15 to 30 minutes so flavors meld, it actually tastes better after it sits a bit.

9. Just before serving taste and adjust salt and pepper, fold in the optional 1 tablespoon chopped chives or parsley if using.

10. Serve cold as a side, and keep leftovers refrigerated up to 1 or 2 days but press off any extra liquid before serving again.

Equipment Needed

1. Cutting board and a sharp chef’s knife or mandoline (watch your fingers)
2. Vegetable peeler (optional for thick-skinned garden cukes), youll want it if skins are tough
3. Large mixing bowl for tossing cucumbers and onions
4. Colander or several layers of paper towels to press out extra moisture
5. Measuring cups and measuring spoons
6. Small bowl and a whisk or a jar with lid to shake the dressing together
7. Salad servers or tongs plus a serving bowl
8. Small paring knife or herb scissors for chopping dill and chives

FAQ

Q: How thin should I slice the cucumbers? A: Very thin, about 1 to 2 mm if you can, so the dressing soaks in. A mandoline is perfect, but a sharp knife works. If the seeds are big, cut the cucumber lengthwise and scoop them out first.

Q: Why do I salt the cucumbers and how long do they sit? A: The salt draws out excess water so the salad isn't watery and stays crisp. Sprinkle, toss, and let sit 10 to 15 minutes, then drain or gently squeeze before mixing with the dressing.

Q: Can I use plain white vinegar instead of white wine vinegar? A: Yes, plain white vinegar is fine. White wine vinegar is milder, so if you use plain white or apple cider vinegar you might want to reduce vinegar a little or add a tad more sugar to balance.

Q: Can I make this ahead of time? A: You can make the dressing ahead, but toss cucumbers with it 30 minutes to an hour before serving for best texture. If you dress them too long they'll get soggy. Keeps ok in the fridge for 1 to 2 days, after that they soften a lot.

Q: How should leftovers be stored? A: Put them in an airtight container and refrigerate. Drain off any extra liquid before serving again and taste for salt or pepper, you might need a quick tweak. Use within 48 hours for best crunch.

Q: Can I make a creamy version or add other mix ins? A: Sure. Stir in 2 to 3 tablespoons of sour cream or plain yogurt for a creamy twist. Chives, parsley, or a few thin radish slices are nice too. Just remember it stops being the classic light German version, but it's tasty.

Authentic German Cucumber Salad Recipe Substitutions and Variations

Cucumbers: swap English for Persian cucumbers or Kirby (pickling) cukes, they slice thin and have fewer seeds; if using thick‑skinned slicing cucs, peel partway cause the skin can be bitter.
Vinegar: use apple cider vinegar or mild rice vinegar, or fresh lemon juice for brightness, same starting amount but taste and adjust.
Sugar: replace granulated sugar with honey, maple syrup or agave (use a bit less, start with 1 1/2 tbsp) or a sugar substitute if you need low‑calorie.
Dill: if you dont have dill try fresh mint or basil for a different but tasty twist, or use extra chives/parsley; dried herbs = about 1/3 the amount of fresh.

Pro Tips

1) Salt and dry right, dont skip this: salt pulls out the water so the salad wont be soggy. after the 10 min rest really squeeze or press the slices in a clean towel or salad spinner, dont just dump and pour the liquid back. if you want extra crunch, a quick 5 min ice water plunge after draining helps snap the cucumbers back to life.

2) Slice thin and stay safe: use a very sharp knife or mandoline for even slices, and use the guard or a cut-resistant glove so you dont lose skin or fingers. for garden cukes scoop out the big seeds before slicing so the salad wont be too watery, but leave the peel on english cukes for texture.

3) Make the dressing smooth and balanced: dissolve the sugar fully in the water/vinegar before adding oil so there are no gritty bits, then drizzle the oil in while whisking to get a light emulsion. taste as you go, add a little more sugar if its too tart or a splash more vinegar if its too sweet. a tiny bit of mustard or a pinch of sugar-free mayo can help the dressing hold together if you want it creamier.

4) Timing, herbs and storage: chill at least 30 minutes for flavors to meld but dont let it sit too long or the cucumbers go limp, best eaten within a day. fold fresh dill or chives in right before serving so the herbs stay bright, and always press off any extra liquid from leftovers before you re-serve.