German cucumber salad, known in Germany as gurkensalat, combines crisp cucumber with a tangy, creamy dressing made from sour cream (or yogurt), vinegar and a touch of sugar. The result is a versatile side dish: light and refreshing in summer, or a cooling contrast to roasted and grilled meats in cooler months. If you have a mandoline slicer the cucumber preparation is quick; otherwise a sharp knife will do.
The distinctive flavor of this German cucumber salad comes from dill weed. Dill pairs beautifully with cucumber and seafood, and here it lifts the creamy dressing while letting the cucumber shine. For an authentic gurkensalat, fresh dill is essential.
This salad is cool, creamy and flavorful. The dill gives it a characteristic aroma and taste that complements most meats and poultry. It’s easy to prepare and makes a reliable side for dishes like schnitzel, roasted pork or grilled chicken.
Why You’ll Love This Recipe
The combination of creamy sour cream (or yogurt), bright vinegar, a hint of sugar and fresh dill creates a balanced salad that pairs with almost any savory main. It’s particularly complementary to traditional German pork dishes, but equally good with grilled meats, fish, sandwiches or as part of a buffet.
How to Serve
Serve chilled. This salad is best after a few hours of resting in the refrigerator so the cucumber releases some juice and the flavors meld. Offer it as a side on a warm day or alongside hearty roasted meats.
Make-Ahead and Storage
Yes—you should make this ahead. Let the dressed cucumbers sit for at least 4 hours, ideally overnight, so the dressing thins slightly with cucumber juice and the flavors meld. Store in an airtight container in the refrigerator for up to 3 days. Stir before serving if separation occurs.
Variations and Substitutions
Replace sour cream with plain Greek yogurt for a lighter texture and tang. You can use Lebanese (short) cucumbers without peeling because their skin is thin and tender. Adjust salt, pepper and dill to taste; some prefer a little extra vinegar for a brighter bite.
INGREDIENTS:
• 2 telegraph cucumbers (English/long cucumbers)
• 1 teaspoon white sugar
• 1 tablespoon white vinegar
• Sour cream or plain Greek yogurt (about 1/2 to 3/4 cup, adjust to desired creaminess)
• ½ teaspoon salt
• Black pepper, to taste
• 1 tablespoon minced fresh dill weed
How To Make German Cucumber Salad
Step 1. Peel the cucumbers (or leave the skin on if using Lebanese cucumbers) and slice them very thinly—about 0.2 inches—using a mandoline or a very sharp knife.
Step 2. In a bowl, whisk together sour cream (or yogurt), vinegar, sugar, salt, pepper and the minced dill until smooth.
Step 3. Toss the cucumber slices into the dressing. If the dressing seems thick at first, the cucumber juices will thin it as it rests.
Step 4. Refrigerate for at least 4 hours or overnight to allow the flavors to meld. Serve chilled.
Camelia
German Cucumber Salad
A simple gurkensalat of thinly sliced cucumber dressed in a creamy, tangy mixture flavored with fresh dill.
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Comfort food
Calories: 21
IngredientsMethodNotes
Ingredients
- 2 telegraph cucumbers the English or long ones
- 1 teaspoon white sugar
- 1 tablespoon white vinegar
- ½ teaspoon salt
- Sour cream or plain Greek yogurt
- Black pepper to taste
- 1 tablespoon minced fresh dill weed
Method
-
Peel the cucumbers and cut them into very thin (about 0.2-inch) slices using a mandoline or very sharp knife.
-
Whisk together the other ingredients.
-
Toss the cucumber slices in the dressing (don’t worry if the dressing seems too thick, the cucumber juice will thin it).
-
Leave overnight or for at least 4 hours in the refrigerator, then serve chilled.
Notes
Storage Instructions
This salad keeps for up to 3 days in an airtight container in the fridge. Give it a stir before serving, in case the ingredients have separated.
Variations and Substitutions
Swap sour cream for plain Greek yogurt if you prefer. Use short cucumbers without peeling when their skin is thin and tender.
THANKS FOR PINING!
German Cucumber Salad
Ingredients
- 2 telegraph cucumbers the English or long ones
- 1 teaspoon white sugar
- 1 tablespoon white vinegar
- ½ teaspoon salt
- Sour cream or plain Greek yogurt
- Black pepper to taste
- 1 tablespoon minced fresh dill weed
Method
-
Peel the cucumbers and cut them into very thin (about 0.2-inch) slices using a mandoline or very sharp knife.
-
Whisk together the other ingredients.
-
Toss the cucumber slices in the dressing (don’t worry if the dressing seems too thick, the cucumber juice will thin it).
-
Leave overnight or for at least 4 hours in the refrigerator, then serve chilled.
Notes
This salad keeps for up to 3 days in an airtight container in the fridge. Give it a stir before serving, in case the ingredients have separated.
Variations and Substitutions
Swap sour cream for plain Greek yogurt if you prefer. Use short cucumbers without peeling when their skin is thin and tender.