This German Cucumber Salad was handed down from my Great-Grandmother and we make it all summer long. The method is definitely different than you might be used to, but it’s the only way I have ever made it! (And it works!)
GERMAN CUCUMBER SALAD
Also called Gurkensalat, this version of this recipe is simple, easy, and delicious. As I mentioned, it was handed down by my 100% German Great-Grandmother! After serving it over the years I understand that there are several variations of this recipe in Germany, similar to an apple pie for Americans. Some folks add potatoes, some add carrots, some use a soured-cream and dump it all together and let the cucumbers sweat. We have always left the skins on the cucumbers for more texture and flavor, but they can also be peeled prior to slicing if you prefer. I think the flavor is great when it can be marinated for several hours before serving, but my favorite is eating it right after the heavy cream is added!
WHAT IS IN A CUCUMBER SALAD?
Not only does this old-fashioned salad taste so good with a strong dish like Stuffed Buffalo Chicken or Jalapeno Popper Stuffed Chicken, but it uses up all of those abundant cucumbers in the garden! It is cool, refreshing, and crunchy.
The ingredients are simple:
- Salt & Pepper (I prefer coarse pepper)
- White Vinegar
- Whipping Cream (Can also use sour cream)
- Fresh Dill
- The method is what makes this recipe unique!
HOW TO MAKE GERMAN CUCUMBER SALAD
Start by cutting the cucumber. I like to use a mandolin to make sure that every piece is the same size, but it is not necessary. (And can be therapeutic to chop by hand if you like chopping vegetables!) Then chop the onions and separate them into pieces. Add all of the cucumber and onion to a bowl and cover in 1/4 cup (nope, that is not a misprint!) salt. The salt will draw all of the liquid out of the cucumber. Let that sit about a couple of hours. You just might be surprised with how much liquid comes out!
Drain the liquid and then rinse the cucumbers and onion in cool water. My MIL rinses them well at this stage, however, we love a saltier flavor so only lightly rinse.
I highly recommend taste testing at this point! If it is too salty now, it will be too salty when you prepare it! Rinse again if needed. Also, when you add the heavy cream it will tone down much of the saltiness.
Once the cucumbers are rinsed, add in the heavy cream, vinegar, and fresh chopped dill. Stir well.
It can be served immediately (my fav!) or refrigerated until ready to serve, up to overnight.
- 2-4 medium cucumbers about 8 cups cucumbers
- 1 large white onion thinly sliced
- 3 tablespoons salt
- 2 teaspoons vinegar
- 1 cup heavy whipping cream or sour cream
- 2 tablespoons fresh dill chopped fine
Slice cucumbers thin and place in a large bowl. (We use a mandoline.)
Slice onion and place in the bowl with the cucumber.
Place cucumbers and onion in a large bowl and sprinkle salt over top. Let sit for 2 hours, or until there is a large amount of liquid in the bowl, almost covering the cucumbers.
Drain cucumbers and onion and rinse with cold water. (Taste test here. You can always rinse again if it seems too salty.)
Add heavy cream, vinegar, and fresh dill and stir well.
Serve immediately or refrigerate until ready to serve.