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Authentic German Cucumber Salad

Authentic German Cucumber Salad

Dive into the delightful simplicity of Authentic German Cucumber Salad, a classic side dish that’s incredibly easy to prepare and bursting with fresh, vibrant flavors. This recipe is your go-to for a quick, healthy, and satisfying accompaniment to any meal, requiring minimal effort for maximum taste.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound English cucumbers about 2 medium, thinly sliced
  • 1/2 cup sour cream
  • 1/4 cup plain yogurt full-fat recommended for creaminess
  • 2 tablespoons white vinegar
  • 1 tablespoon fresh dill finely chopped
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/4 small red onion very thinly sliced (optional, for added bite)
  • fresh chives for garnish (optional)

Equipment

  • Colander
  • Mandoline slicer (optional)
  • Sharp Knife
  • Medium Bowl
  • Paper towels or clean kitchen towel

Method
 

  1. Wash the English cucumbers thoroughly. You can choose to peel them or leave the skin on, depending on your preference. For a smoother texture, peel them. Slice the cucumbers as thinly as possible. A mandoline slicer is ideal for achieving uniform, paper-thin slices, but a sharp knife will also work. Place the sliced cucumbers in a colander set over a bowl or the sink. Sprinkle them lightly with about 1/4 teaspoon of salt. Let them sit for about 15-20 minutes to draw out excess moisture. This step is crucial for a crispier salad and to prevent a watery dressing.
    1 pound English cucumbers, 1/2 teaspoon salt
  2. After the cucumbers have released their moisture, rinse them thoroughly under cold water to remove the salt. Gently pat them dry with paper towels or a clean kitchen towel. Squeeze out any remaining moisture by hand if necessary. The drier the cucumbers, the crisper your salad will be.
    1 pound English cucumbers
  3. In a medium bowl, whisk together the sour cream, plain yogurt, white vinegar, chopped fresh dill, granulated sugar, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon black pepper. Stir until the dressing is smooth and well combined. Taste and adjust seasoning as needed; you might want a touch more sugar for sweetness or vinegar for tang.
    1/2 cup sour cream, 1/4 cup plain yogurt, 2 tablespoons white vinegar, 1 tablespoon fresh dill, 1 teaspoon granulated sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  4. Add the prepared, dried cucumber slices to the bowl with the dressing. If you’re using red onion, add the thinly sliced rings now as well. Gently toss the cucumbers and onion (if using) with the dressing, ensuring each slice is evenly coated. Be careful not to over-mix or mush the cucumbers.
    1 pound English cucumbers, 1/4 small red onion
  5. Cover the bowl and refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to meld together, and the dressing to slightly thicken, while the cucumbers remain delightfully crisp. Before serving, give the salad a gentle stir. Garnish with fresh chopped chives, if desired, for an extra pop of color and flavor.
    fresh chives

Notes

This salad is best enjoyed fresh. It will keep well in the refrigerator for 2-3 days, but may become slightly more watery over time. Stir gently before serving.