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German Cucumber Salad Recipe
Ash Tyrrell

German Cucumber Salad Recipe

I still remember the first time my German neighbor handed me a bowl of this cucumber salad at a backyard barbecue, and I honestly couldn't stop eating it. I went home and tried recreating it myself, and after a few batches, I finally nailed that cool, tangy, creamy flavor everyone raves about.
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Total Time 4 hours 15 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 English cucumbers or 4 medium cucumbers – thin-skinned cucumbers work best since you won't need to peel away bitterness
  • 1/2 cup sour cream – the creamy base that gives this salad its signature German flavor
  • 1 tablespoon white vinegar – adds the tang that balances the richness of the sour cream
  • 1 teaspoon sugar – just enough to round out the sharpness of the vinegar
  • 1 tablespoon fresh or frozen dill – fresh dill gives the brightest flavor but frozen works in a pinch
  • 1/2 teaspoon salt – helps draw out some moisture from the cucumbers
  • Black pepper to taste – adds a little warmth without overpowering the dish

Method
 

  1. Peel the cucumbers if you prefer a softer texture, though I usually leave the skin on for extra crunch and color. Using a mandoline slicer, cut them into very thin, even rounds. The thinner the slices, the better they soak up the dressing, so don't rush this step. Place all the slices into your large salad bowl once you're done.
  2. In a separate medium bowl, whisk together the sour cream, white vinegar, sugar, and dill until smooth and well combined. Add the salt and black pepper, adjusting the seasoning to your taste. I like to whisk it a little longer than you'd think necessary, just to make sure there are no lumps left in the sour cream.
  3. Pour the dressing directly over the sliced cucumbers in the large bowl. Gently toss everything together using a spoon or your hands until every slice is evenly coated. Take your time here so the dressing reaches every layer of cucumber, not just the top.
  4. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 4 hours, though overnight gives even better flavor. This resting time allows the cucumbers to soften slightly and absorb the tangy, creamy dressing fully.
  5. Once chilled, give the salad a quick toss again since the dressing may settle. Use a slotted spoon to serve so you leave behind any extra liquid that's released from the cucumbers. Serve cold for the best texture and flavor.

Notes

  • I always slice my cucumbers as thin as possible, since thick slices just don't absorb the dressing the same way.
  • I prefer English cucumbers because they have fewer seeds and a thinner skin, so I rarely bother peeling them.
  • I skip garlic and raw onion in mine, since that's not traditional where this recipe comes from, but I know some people like adding a little grated red onion for extra bite.
  • I let mine sit overnight whenever I have the time, because the flavor genuinely improves the longer it chills.
  • I always taste and adjust the salt and pepper right before serving, since the cucumbers release water as they sit.