Gurkensalat is a classic German cucumber salad. It’s light, creamy, and full of fresh flavor. It’s a simple side dish that pairs well with many meals. Whether you’re enjoying grilled meats or a cozy schnitzel dinner, Gurkensalat brings a cool, tangy balance.
This dish has been a staple in many German homes for years. It’s easy to make, uses just a few ingredients, and tastes even better when chilled. Let’s walk through the steps to make this refreshing salad.
What You Need
This recipe makes around four servings. It’s perfect for a small gathering or family meal.
Ingredients:
- 2 large cucumbers, sliced thin
- ½ medium onion, sliced thin (optional, but adds extra flavor)
- 1 teaspoon salt
- ½ cup sour cream
- 2 tablespoons white sugar
- 2 tablespoons white vinegar
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- ¼ teaspoon paprika (optional, for garnish)
You don’t need any special tools. Just a bowl, a platter, and a little time to let things chill.
Step 1: Prep the Cucumbers and Onion
Start by slicing the cucumbers thin. You want them to be almost see-through. A mandoline slicer works great, but a sharp knife will do the job too.
If you like onions, slice half of a medium one. Thin slices work best.
Now, spread the cucumber and onion slices out on a large platter or plate. Sprinkle salt on both sides. This step helps pull out the extra water from the cucumbers.
Let them rest for about 30 minutes. You’ll notice water collecting around them. That’s good—it means the salt is doing its job.
After 30 minutes, place everything in a colander and gently press or squeeze to remove more moisture. Pat them dry with paper towels. This helps keep the dressing creamy and not watery later.
Step 2: Make the Creamy Dressing
In a large bowl, mix together the sour cream, sugar, white vinegar, dried dill, and dried parsley.
Stir until smooth. This dressing is creamy, a little tangy, and lightly sweet. It’s what gives Gurkensalat its signature flavor.
You can adjust the sugar or vinegar to taste. If you like it more sour, add a little more vinegar. For a sweeter taste, add another pinch of sugar.
Step 3: Mix and Chill
Now that your cucumbers and onions are dry, gently fold them into the dressing. Make sure each slice is coated well.
Cover the bowl with a lid or plastic wrap and place it in the refrigerator. Let it chill for at least 3 hours. Overnight is even better.
The longer it sits, the more flavor it absorbs. The cucumbers stay crunchy, but they take on that delicious tangy-cream flavor.
Step 4: Serve and Enjoy
When you’re ready to serve, give the salad a gentle stir. Sprinkle a little paprika on top. This adds a pop of color and a tiny bit of spice.
You can also garnish with fresh dill or parsley if you have it. It makes the dish look pretty and fresh.
Serve it cold, right out of the fridge. It goes great with grilled sausages, roast chicken, pork chops, or even on the side of a sandwich.
Why You’ll Love Gurkensalat
- It’s cool and refreshing, especially in warm weather.
- It’s easy to make ahead of time.
- It uses simple ingredients you may already have.
- It pairs with almost any main dish.
- It’s budget-friendly and takes little effort.
Tips for the Best Cucumber Salad
- Use fresh cucumbers for the best crunch. English cucumbers or Persian cucumbers work well.
- Always salt and drain the cucumbers first. This keeps the salad from getting watery.
- Adjust the sugar and vinegar to match your taste.
- Let it chill. The longer it rests, the better it tastes.
Final Thoughts
Gurkensalat may be simple, but it’s full of flavor and tradition. This German cucumber salad brings comfort, freshness, and just the right balance to any meal. Once you try it, it might become a regular in your kitchen.
Make it for a picnic, a potluck, or a cozy dinner at home. However you serve it, Gurkensalat is always a hit.
