Gurkensalat Cucumber Salad 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 (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.

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.

GERMAN DELI CUCUMBER SALAD (GURKENSALAT)

Steps:

• For marinade: mix all ingredients, oil comes last; mix well.
• Then cut the cucumber to fine slices using a potato peeler.
• Sprinkle salt on them and let it rest for 20 minutes.
• Drain liquid released by the cucumber.
• Mix the cucumber slices with the onion and marinade and add the herbs.
• Variation: You can add black olives and cubes of sheep´s or goat´s cheese.

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 (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.