German Pickled Cucumber and Apple Salad Gurken-Apfel-Salat Recipe
This German salad combines tangy pickled cucumbers with crisp apple and a delicate sour-cream-and-mustard dressing. In many homes it’s served alongside roasted meats or sausages as a fresh, slightly tangy side. The flavors are a bit like Polish cucumber salad in cream, but in a bolder, more wintry version.
Gurken-Apfel-Salat brings together three German favorites in one bowl: pickled cucumbers, sweet-and-tart apples and a delicate, lightly mustardy dressing. It’s a great example of a winter salad that’s both creamy and very crunchy, with a bold kick from the pickles. Flavor-wise it sits somewhere between Polish creamy cucumber salad and sauerkraut slaw, but is lighter and more refreshing.
Chef's tips
Don’t squeeze the cucumbers too hard – a bit of brine adds character to the salad, but if they’re very sour, taste and add a little more sugar if needed. I slice the apples just before mixing with the dressing so they don’t brown and stay crisp. If you don’t like sharp onion, pour boiling water over the sliced onion in a sieve and then rinse quickly with cold water – the flavor will be milder.
How to serve
This salad is perfect as a side for roast pork loin, oven-baked neck of pork or simple grilled sausages – especially for winter get-togethers or a casual herring-and-snacks party. You can also serve it with plain boiled potatoes when you need a quick, refreshing slaw for an everyday meal. It pairs well with a light wheat beer or a glass of dry white wine, such as Riesling.
Ingredients
- pickled cucumbers - 300 g
- apple - 2 piece
- onion - 0.5 piece
- sour cream - 4 tablespoon
- mayonnaise - 1 tablespoon
- mustard - 1 teaspoon
- dill - 2 tablespoon
- sugar - 0.5 teaspoon
- salt - 0.25 teaspoon
- black pepper - 0.25 teaspoon
Preparation
- Lightly squeeze the pickled cucumbers to remove excess brine and slice into thin half-moons or matchsticks.
- Wash the apples, cut into quarters, remove the cores and slice into thin slices or matchsticks. If the skin is tough, you can peel it.
- Peel the onion and slice it very thinly into half-moons or dice finely so the flavor isn’t too sharp.
- In a bowl, mix together the sour cream, mayonnaise, mustard, sugar, salt and pepper until you have a smooth dressing. Taste and adjust the seasoning if needed – the dressing should be slightly tangy and gently sweet.
- Add the cucumbers, apples and onion to the dressing and toss gently so the slices don’t break apart.
- Finally, add the chopped fresh dill and give everything a brief final mix.
- Chill the salad in the fridge for at least 20–30 minutes to let the flavors meld. Serve well chilled.
Storage
The salad keeps in the fridge for up to 2 days in a covered container. Over time the apples will soften slightly and release juice, so stir before serving and adjust seasoning if needed. For the best texture, add fresh apple if the original pieces have become too soft.
I usually make it on Saturday morning when I’m preparing roast meat for the whole weekend – the salad happily waits in the fridge and tastes better with each passing day. I also pack it in a jar to take to our allotment as a quick side for grilled sausages when I don’t have time for more elaborate salads.
