German Dill Cucumber Salad Recipes

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-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.

OMI'S CUCUMBER SALAD

Steps:

• Mix cucumbers and salt in a bowl; let sit for 1 hour. Drain cucumber in a colander, squeezing as much excess liquid as you can with your hands.
• Combine cucumbers and green onions in a bowl.
• Stir sour cream, vinegar, oil, and dill together in a small bowl; drizzle over cucumber mixture and toss to coat.

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!

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.

BAVARIAN CUCUMBER SALAD

Steps:

• Peel cucumbers, slice thinly and add to a large bowl.
• Finely cube the onion and add to the cucumbers.
• Mix heavy whipping cream, sour cream, lemon juice, sugar, salt and pepper in a small bowl.
• Add to the cucumbers and mix well.
• Chop the dill finely, add to the salad and toss lightly.
• Let marinate for about 15 minutes.

GERMAN CUCUMBER DILL SALAD [GURKENSALAT]

Steps:

• Rinse your cucumber well and peel. I semi peel mine to add a border effect to my slices when cut.
• Use a vegetable slicer to cut thin slices of cucumber 9the way it's done in Germany) or cut into thicker slices with a knife (the way I like it).
• Keep the cucumber slices in a bowl for a few minutes. Excess water will come out, which you can discard.
• Mix your rinsed fresh chopped dill into the thick creamy sour cream with the salt and black pepper to create the dressing
• Pour the dressing over the cucumber and mix.
• Serve your cucumber dill sour cream salad cooled as a summer side dish with grilled meat or for lunch with schnitzel or steak.

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.