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Camelia

German Cucumber Salad

German cucumber salad, or “gurkensalat” as it’s fondly known in Germany, is a combination of juicy cucumber and creamy dressing which features sour cream, vinegar and more.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Comfort food
Calories: 21
Ingredients Method Notes

Ingredients
  

  • 2 telegraph cucumbers the English or long ones
  • 1 teaspoon white sugar
  • 1 tablespoon white vinegar
  • ½ teaspoon salt
  • Sour cream or plain Greek yogurt
  • Black pepper to taste
  • 1 tablespoon minced fresh dill weed

Method
 

  1. Peel the cucumbers and cut them into very thin (about 0.2-inch) slices using a mandoline or very sharp knife.
  2. Whisk together the other ingredients.
  3. Toss the cucumber slices in the dressing (don’t worry if the dressing seems too thick, the cucumber juice will thin it).
  4. Leave overnight or for at least 4 hours in the refrigerator, then serve chilled.

Notes

Storage Instructions
This salad keeps for up to 3 days in an airtight container in the fridge. Give it a stir before serving, in case the ingredients have separated.
Variations and Substitutions
Swap the sour cream for plain Greek yogurt if you like. You can also use the Lebanese or short cucumbers and you don’t have to peel those because the skin is softer and thinner than the skin on long cucumbers.