Gurkensalat Cucumber Relish 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.

GURKENSALAT (CUCUMBER SALAD)

Steps:

• Peel cucumbers and cut into very thin slices.
• Mix together vinegar, sugar, salt, and pepper and pour over cucumbers.
• Marinate about 20 minutes to an hour but no more than that; drain off liquid, toss cucumbers with sour cream, then top with fresh parsley and serve.

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.

GURKENSALAT (CUCUMBER RELISH SALAD)

Steps:

• Slice cucumbers paper-thin.
• Sprinkle slices with sugar, vinegar, salt and pepper.
• Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream.
• Top with minced parsley.

GURKENSALAT [CUCUMBER SALAD]

Steps:

• Peel cucumbers. Score with a fork.
• Thinly slice cucumber and onions.
• Arrange alternate layers of cucumber and onions in a bowl, sprinkling each layer heavily with salt.
• Cover with ice water.
• Refrigerate for several hours.
• Drain and wash with running water.
• Drain well.
• Blend oil with vinegar.
• Pour mixture over cucumbers and onions and marinate for several hours.
• Drain. Stir in sour cream and pepper to taste.
• Top with chopped parsley and paprika.
• Prepare several hours ahead of serving.

GURKENSALAT WITH BACON (CUCUMBER SALAD)

Steps:

• 1. Cook bacon while slicing the cucumbers and onions into thin slices. Drain bacon, and set aside. Combine cucumbers with the onions in a large bowl. Toss while sprinkling with sea salt. Let sit at room temperature for 30 minutes to rest. While resting, prepare dressing.
• 2. In another bowl, combine sugar, lemon juice, apple-cider vinegar and canola oil (or olive oil) to make dressing . Mix well.
• 3. Drain off any liquid that may have come off cucumbers and onions while resting. Add the dill and dressing to the cucumbers and onions, and toss gently. Let the salad rest at room temperature for about an hour to absorb flavors. You may chill if using canola oil (Olive oil does not chill well).
• 4. Before serving, toss, again, gently, and sprinkle with cooked, crumbled bacon.