Gurkensalat Recipe: Traditional German Cucumber Dill Salad

Some side dishes feel like summer on a plate, and Gurkensalat is one of them. This simple German cucumber salad is crisp, cool and lightly creamy with a pop of fresh dill. If you’ve ever eaten at a German family table or a beer garden, you’ve probably seen this bright green bowl served next to schnitzel, bratwurst or roast potatoes. It’s a classic for good reason. Light but full of flavor, it balances rich meats and heavier dishes perfectly. Here’s how to make authentic Gurkensalat at home and what makes it special.

What Makes Gurkensalat Different

Gurkensalat literally means “cucumber salad” in German. There are lots of versions, but the most loved uses thinly sliced cucumbers, fresh dill and a dressing that’s either creamy with sour cream or tangy with vinegar. Sometimes it’s both.

Unlike heavy mayo-based salads, Gurkensalat is light and refreshing. The trick is in how the cucumbers are sliced and salted. Salting helps draw out water so the dressing doesn’t get watery later. The fresh dill ties everything together with a taste that’s distinctly German.

Ingredients You’ll Need

Most German families make Gurkensalat with whatever they have, but here’s the classic base:

• 2 large cucumbers (English cucumbers work best)
• 1 small white or yellow onion (optional but tasty)
• 1/2 cup sour cream or plain yogurt
• 2 tablespoons white vinegar
• 1 tablespoon sugar
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh dill, chopped fine
• Salt and black pepper to taste

Some people add a splash of oil, a pinch of mustard or even a bit of garlic. Try it once the classic way before you experiment.

How To Slice Cucumbers Right

The texture of Gurkensalat is all about thin slices. A mandoline slicer is perfect for this if you have one. If not, use a sharp knife and take your time. Thin slices soak up flavor better and give the salad its delicate feel.

If you want extra crunch, keep the peel on, but traditional recipes often peel the cucumbers first.

The Salting Step

This small step makes a big difference. After slicing, put the cucumbers in a colander and sprinkle with salt. Let them sit for about 20 to 30 minutes. You’ll see water pool underneath—this pulls out excess moisture so your salad stays crisp and your dressing doesn’t get watery.

Once they’ve sat, gently squeeze the slices with clean hands or press them with a spoon to remove extra liquid. Don’t skip this step if you want the best texture.

Make The Creamy Dill Dressing

In a medium bowl, mix the sour cream, vinegar, sugar, lemon juice and dill. Add a pinch of pepper. Taste and adjust. You want it tangy but smooth with a fresh dill kick.

Add the sliced onion if you’re using it. Some German cooks prefer sweet white onion sliced very thin so it doesn’t overpower the cucumbers.

Combine And Chill

Add the drained cucumbers to the bowl with the dressing and toss until every slice is coated. Cover and chill for at least an hour before serving. This helps the flavors meld and makes the salad extra refreshing.

Right before serving, taste it again. Sometimes it needs a bit more salt or another squeeze of lemon. Serve it cold as a side dish or even as a topping for sandwiches or wraps.

What To Serve With Gurkensalat

This salad goes with so many German classics. Try it next to pork schnitzel or grilled bratwurst. It’s also great with roasted chicken or fish. Some people serve it with breaded fried fish during Lent. Its fresh bite balances hearty meats perfectly.

You can even eat it on its own as a light lunch with crusty bread on the side. It’s especially good for summer BBQs when you want something bright and not too heavy.

How To Store It

Gurkensalat is best fresh but keeps in the fridge for a day or two. The cucumbers might soften slightly over time but the flavor stays good. Just keep it in a covered container. Stir before serving in case liquid collects at the bottom.

Tips To Make It Your Own

Once you know the classic style, play with it:

• Swap sour cream for plain Greek yogurt for extra protein.
• Add a tiny pinch of mustard for a tangy twist.
• Use apple cider vinegar instead of white vinegar for a slightly sweeter flavor.
• Add thinly sliced radishes for extra crunch and color.
• Some people add a sprinkle of chives or parsley with the dill.

Just keep it simple. Gurkensalat shouldn’t feel fussy. Fresh and bright is the goal.

Final Thoughts

Gurkensalat shows that the best dishes are often the simplest. A few fresh ingredients, a little salt and a bit of time turn basic cucumbers into something refreshing and memorable. Whether you’re serving a big German feast or just looking for a cool summer side, this cucumber-dill salad is one recipe you’ll come back to again and again. It’s proof that sometimes, old traditions taste best just the way they are.