Germany Gurkensalat (Cucumber Salad)
Gurkensalat is a pickled cucumber salad that is quick and easy to prepare but full of strong flavors. This German favorite can be eaten immediately after it is assembled if it's too hard to resist, but it also benefits from being refrigerated for eight hours or more before serving. This tangy and creamy salad is a staple of German cooking and a favorite way to serve humble cucumbers.
Recipe Servings: 8
Prep Time
15 minutes
+ 8 hours 30 minutes resting
+ 8 hours 30 minutes resting
Cook Time
Total Time
8 hours 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 large cucumbers, thinly sliced
- ½ onion, thinly sliced
- 1 tsp (5 g) salt
- ½ cup (120 ml) sour cream
- 2 Tbsp (25 g) sugar
- 2 Tbsp (30 ml) white vinegar
- 1 tsp (5 g) dried dill
- 1 tsp (5 g) dried parsley
- 1 tsp (5 g) paprika, for garnish
Directions
- Spread sliced cucumber and onion on a tray.
- Season them with salt and let them rest for about 30 minutes.
- Pour extracted water off of the tray and, if necessary, squeeze any leftover moisture from the cucumbers.
- Whisk together sour cream, sugar, white vinegar, dried dill, and dried parsley in a large bowl.
- Mix cucumber and onion with dressing and refrigerate the mixture for at least 8 hours.
- Serve salad chilled and garnished with paprika.
For Salad:
For Dressing:
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