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German Cucumber Salad Gurkensalat
This salad is easy, peasy, and oh so delicious. Gurkensalat is the perfect salad for picnics, BBQ’s or to serve as a side dish on a hot summer day. It’s cool, refreshing, delicious and affordable. Make this salad during the summer months when cucumbers are in abundance and at the peak of flavor, then you can enjoy this sweet, tart, cool and crunchy salad too.
Fresh is Always Best but
We like to make this salad with garden fresh cucumbers but you can also use the English variety that you can find in most grocery stores. Of course, fresh is always best but when in Rome. During the winter months, I like to use the English variety. If you want to get fancy, you can use a potato peeler and peel thin strips around the cucumber, then slice into thin slices. In the summer months I always use fresh dill but in the winter I use dried dill weed.
In Germany, gurkensalat is served at almost every meal. The secret to a classic German cucumber salad is to slice the cucumbers paper thin, so thin that you can almost see through the slices. You can achieve this by using a mandolin but use caution when using a mandolin, you don’t want to slice your finger. Another good choice would be to use your food processor or salad shooter. German Cucumber salad is especially delicious served with roast pork, but we enjoy gurkensalat with just about everything~
A delicious cucumber salad, perfect for any occasion.
- 1/3 cup sugar
- 3 tablespoons apple cider vinegar
- 1/4 cup water
- 1/2 teaspoon salt
- 4 large cucumbers, peeled and sliced very thinly
- 1/2 sweet onion, thinly sliced
- 1 tablespoon fresh dill chopped OR 1 1/2 teaspoons dried dill weed
In a medium mixing bowl, mix together the sugar, vinegar, water, and salt.
Stir until the sugar and salt are dissolved. Set aside.
In a large serving bowl combine the cucumbers, onions, and dill. Pour the sugar-vinegar liquid over cucumbers and onions.
Refrigerator 2 to 4 hours.
Serve at room temperature or chilled.