Cucumber Salad Gurkensalat with Dill Recipe
Gurkensalat is a light German salad made from thinly sliced cucumbers in a creamy or vinegar-based dressing. It often appears as a side dish to roasts, schnitzels and grilled dishes, especially in summer. It’s as simple as Polish mizeria, but thanks to dill and gentle acidity it tastes a bit different.
Gurkensalat appears in Germany as a side dish to pan-fried meats and potatoes, often served next to potato salad. In many regions it’s made with a sour-cream or yogurt base instead of the cream-and-sugar dressing typical for Polish mizeria.
Gurkensalat is the essence of German summer on a plate – thinly sliced cucumbers, a lightly creamy dressing and noticeable dill make an extremely refreshing side dish. Unlike Polish mizeria, it’s more distinctly sour thanks to the addition of wine vinegar, which makes it perfect for balancing rich, fatty meats. Its simplicity means you can prepare it in a few minutes, even in the middle of grill‑party chaos.
Why this version works
- Briefly salting the cucumbers before adding the dressing limits how watery the salad gets and intensifies the flavor.
- Very thin slices quickly absorb the dressing while still staying crisp and springy.
- The ratio of cream to vinegar gives a distinctly tangy yet still creamy sauce.
Chef's tips
Slice the cucumbers really thin – ideally on a mandoline – so they absorb the dressing better and the flavors meld faster. Before adding the dressing, lightly salt them and leave for 10–15 minutes, then pour off the excess water so the salad doesn’t become watery. Add the creamy dressing gradually and taste as you go – the balance between sour vinegar, sugar and salt is key here.
How to serve
This salad goes perfectly with schnitzel, pan‑fried cutlets and anything from the grill – from pork neck to vegan sausages. For a meal with Gurkensalat, serve a light white wine such as Riesling, or simply water with lemon and ice if it’s a hot‑day lunch. It’s ideal for garden gatherings because you can prepare it in advance and just take it out of the fridge right before serving.
Watch out for
- Don’t shorten the salting time – cucumbers that are still too firm will release their water only after you add the dressing.
- Don’t squeeze the cucumbers completely dry, or the dressing will taste flat and lack fresh cucumber juice.
- Add the vinegar gradually, as different brands vary in sharpness.
Substitutions
- You can replace part of the sour cream with thick plain yogurt for a lighter version.
- Wine vinegar can be swapped for apple cider vinegar, which will make the salad milder with a faint fruity note.
- Instead of just dill, use a mix of dill and finely chopped flat-leaf parsley.
Ingredients
- green cucumber long salad cucumbers - 2 piece
- onion small - 0.5 piece
- sour cream 12–18% fat - 150 g
- wine vinegar light - 1 tablespoon
- sugar - 1 teaspoon
- salt plus extra for the cucumbers - 0.5 teaspoon
- black pepper freshly ground, to taste
- dill fresh, chopped - 3 tablespoon
Preparation
- Wash the cucumbers and, if the skin is thick or bitter, peel them lengthwise in strips. Slice into very thin rounds (ideally on a mandoline) – the slices should be almost translucent.
- Transfer the cucumbers to a bowl, sprinkle with 0.5 teaspoon of salt, mix with your hand, lightly pressing them. Set aside for 10 minutes, until the slices clearly soften and a visible amount of juice collects at the bottom.
- Peel the onion and slice it into very thin feathers or small dice. If it’s sharp, cover it with cold water for 5 minutes, then drain very well – it should become milder in taste and smell.
- In a small bowl, mix the sour cream, vinegar, sugar and a pinch of pepper until the sugar dissolves and the dressing is smooth and slightly runny. Taste it – it should be distinctly tangy but not burn your throat.
- Gently squeeze the cucumbers with your hands over the sink or a bowl to remove excess juice; they should stay juicy but not dripping. Transfer them to a clean bowl, add the onion and pour in the dressing.
- Gently toss until every slice is coated in dressing without breaking the cucumbers. Add the finely chopped dill and mix briefly again.
- Taste the salad and, if needed, adjust with a pinch of salt, sugar or a little vinegar – the flavor should be fresh, distinctly dill-forward and lightly creamy. Serve right away or after 15–20 minutes of chilling, when the cucumbers soften slightly but are still springy.
Storage
The salad tastes best fresh, but you can store it in the fridge for up to 1 day. Over time the cucumbers will release more juice and soften, so stir before serving and drain off excess liquid if necessary.
In summer I often make this salad instead of traditional mizeria when cucumbers suddenly “explode” on the allotment and need to be used quickly. I sometimes eat it on its own with a slice of bread and a hard‑boiled egg as an express dinner after coming home late.
