Cucumber Salad With Sour Cream And Chives German Gurkensalat Recipes

CREAMY GERMAN CUCUMBER SALAD (GURKENSALAT)

Steps:

• In a medium bowl, stir together the sour cream, garlic, white wine vinegar, dill, sugar, 1/4 teaspoon salt, and pepper until well-combined. Cover and refrigerate.
• Peel and very thinly slice the cucumbers. Add the cucumber slices to a colander placed over a deep bowl. Sprinkle with the remaining 3/4 teaspoon salt and stir well to coat all of the slices. Loosely cover with a paper towel (or a clean kitchen towel) and allow to drain for 2 hours, stirring every 20 minutes or so.
• After 2 hours, press down on the cucumbers in the colander to extract any extra moisture. Spread out the slices on a couple of paper towels and pat dry. Remove the dressing from the fridge and stir in the cucumber slices. Either serve immediately or return to the refrigerator for 1 hour or up to overnight. Just before serving, adjust the salt and pepper, to taste.

GERMAN CUCUMBER SALAD

Steps:

• You can watch the video in the post for visual instructions.To a large bowl, add sliced cucumbers and season with about 3/4 tsp salt. Let rest for 20 minutes, then drain excess moisture from the cucumbers by gently squeezing the slices and pouring off the liquid.
• To a medium bowl, add vegan yogurt or sour cream, garlic, sugar, vinegar, dill, salt & black pepper to taste. Stir to combine (you can also blend all ingredients in a mini blender). Taste the dressing and adjust seasonings, adding more salt, pepper, vinegar, etc. to taste.
• Pour the dressing over the cucumbers. Add sliced onion (optional) and stir to combine.
• I recommend refrigerating the cucumber salad for at least 30 minutes. Enjoy!

GERMAN CUCUMBER SALAD

Steps:

• Peel cucumbers and finely slice into 2mm / 0.2" slices using a mandoline (or by hand and show off your knife skills!)
• Mix dressing ingredients in a small bowl.
• Toss cucumbers with dressing, then set aside for at least 4 hours or even overnight. The cucumbers will soften and leach juice which will thin the dressing to the right consistency.
• Serving: Toss well then transfer to bowl for serving. Serve chilled for the most refreshing flavour!

GURKENSALAT (CUCUMBER SALAD)

Steps:

• Peel cucumbers (if waxed) and cut into very thin slices.
• Mix together vinegar, sugar, garlic, salt, and pepper and pour over cucumbers and onions (reserving 2 tablespoons).
• Marinate about 20 minutes.
• Mix dill or parsley with sour cream.
• Add sour cream to cucumber mixture and toss.
• Top with chopped onion, sprig of fresh dill or parsley and serve.

CUCUMBER SALAD WITH SOUR CREAM

Steps:

• In a large bowl, combine sour cream, sugar, vinegar, salt and dill. Add cucumbers; toss to coat. Chill for at least 30 minutes.

CUCUMBER SALAD WITH SOUR CREAM AND CHIVES (GERMAN GURKENSALAT)

Steps:

• Peel cucumbers and slice them paper thin (or as thinly as possible), and drain if watery.
• In a medium bowl, mix together the sour cream and chives. Add cucumber slices and stir gently to coat.
• Season to taste with salt (go easy on the salt) and pepper.
• Serve immediately, or cover and chill for up to one day.

GURKENSALAT (GERMAN CUCUMBER SALAD)

Steps:

• Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.
• Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
• Fold cucumber and onion slices into the sour cream mixture.
• Refrigerate 8 hours to over night; garnish with paprika to serve.

GERMAN CUCUMBER SALAD (GURKENSALAT)

Steps:

• Place the sliced cucumbers in a bowl and toss with a heaping teaspoon of salt. Let sit for about 30 minutes then drain thoroughly. In a small bowl, whisk together the remaining ingredients. Pour over the cucumbers and stir to combine. Cover and chill for at least 2 hours before serving, stirring it a couple of times. Add salt and pepper to taste. Serve cold or at room temperature.

GERMAN CUCUMBER-DILL SALAD (GURKENSALAT)

Steps:

• Gather the ingredients.
• Rinse and dry the cucumber. With unwaxed, seedless cucumbers, you can leave part or all of the skin on in strips, which looks attractive when you cut it and actually helps hold the slices together. Other varieties should be peeled and seeded first.
• Using a mandoline , a food processor with the thin slicer attachment, or the slicer opening on a cheese grater, thinly slice the cucumber(s). They should be almost see-through. Set aside.
• Make the dressing by placing the vinegar, sugar, salt, and pepper in a serving bowl and whisk until the sugar completely dissolves.
• Add the sliced cucumber, red onion rings, and chopped dill (if using) and then toss well. Marinate for 5 or more minutes, toss again, and serve.