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A bowl of chilled German cucumber salad served in a white ceramic dish on the white marble cooktop. The creamy dressing lightly coats the thinly sliced cucumbers, with fresh dill sprinkled on top as a garnish, ready to be enjoyed.

German Cucumber Salad Recipe

This German Cucumber Salad (Gurkensalat) is light, crisp, and tangy, made with thinly sliced cucumbers, vinegar, and fresh dill. It’s a quick, refreshing side dish that pairs with any meal.
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Prep Time 10 minutes
Resting Time 15 minutes
Total Time 25 minutes
Servings: 8
Course: Salad, Side Dish
Cuisine: German
Calories: 45
Ingredients Equipment Method

Ingredients
  

  • 2 English cucumbers or 4 medium cucumbers
  • 1/2 cup sour cream
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • 1 tbsp dill fresh or frozen
  • 1/2 tsp salt
  • black pepper to taste

Equipment

  • Large mixing bowl
  • Sharp knife or mandoline
  • Cutting board
  • Colander or strainer
  • Whisk
  • Small bowl (for dressing)

Method
 

  1. Slice the cucumbers thinly using a knife or mandoline.
    A wooden cutting board on the white marble cooktop with fresh English cucumbers being thinly sliced using a mandoline. The green cucumber slices are neatly arranged in an even pile, with a sharp knife resting beside them, ready for the next step.
  2. Salt the cucumbers and let them sit for 15 minutes to draw out excess water. Drain well.
    A glass mixing bowl on the white marble cooktop filled with freshly sliced cucumbers, generously sprinkled with salt. Tiny water droplets form on the surface as the cucumbers begin releasing excess moisture, preparing them for the salad.
  3. Make the dressing by whisking vinegar, sugar, salt, and pepper in a small bowl.
    A small glass bowl on the white marble cooktop with white vinegar, sugar, salt, and black pepper being whisked together into a smooth and tangy dressing. A small whisk is in motion, blending the ingredients evenly.
  4. Toss cucumbers with dressing and mix well.
    A large glass mixing bowl on the white marble cooktop with cucumber slices being gently tossed in the freshly prepared dressing. A wooden spoon stirs the mixture, evenly coating the cucumbers for a well-balanced flavor.
  5. Add fresh dill for extra flavor and stir gently.
    Fresh dill is being sprinkled over the cucumber salad in a glass bowl on the white marble cooktop. The finely chopped herbs add a vibrant green contrast against the creamy dressing, enhancing the dish's aroma and presentation.
  6. Chill for at least 10 minutes before serving for the best taste.
  7. Optional: Add sour cream for a creamy version.
  8. Serve cold as a refreshing side dish.
    A bowl of chilled German cucumber salad served in a white ceramic dish on the white marble cooktop. The creamy dressing lightly coats the thinly sliced cucumbers, with fresh dill sprinkled on top as a garnish, ready to be enjoyed.