On the Menu Today~
Cucumber Salad or
German Cucumber Salad or
This salad is easy, peasy, and oh so delicious…
is the perfect salad for picnics, BBQ’s or
to serve as a side dish on a hot summer day~
Cool, refreshing and delicious~
Make this salad during the summer months,
when cucumbers are in abundance and at the peak of flavor,
so you can enjoy this sweet, tart, cool and crunchy salad too.
We like to make this salad with regular garden variety cucumbers but
you can also use the English variety that you can find in most grocery stores.
During the winter months, I so 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 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.
*Use caution when using a mandolin*
German Cucumber salad is especially delicious served with roast pork,
but we enjoy gurkensalat with just about everything~
apple cider vinegar
4 large cucumbers
peeled and sliced very thinly
sweet onion, thinly sliced
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.
*A mandolin works great in this recipe*