Cucumber Salad, German Cucumber Salad or 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. 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 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~
- 1/3 cup
- 3 tablespoons
apple cider vinegar
- 1/4 cup
- 1/2 teaspoon
- 4 large cucumbers
peeled and sliced very thinly
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.