This German Cucumber Salad is a traditional recipe using simple ingredients that we ate while living in Southern Germany. It is the perfect side dish to pair with heavy main dishes such as schnitzel.
My husband and I lived in Southern Germany from 2009 to 2013. We lived in an area that was highly populated by Americans because of the military base, but we still had ample German restaurants that served the traditional German food.
The restaurants had the most delicious recipes and would always have a little salad bar that had traditional salads such as potato salad. I especially loved this delicious cucumber salad. The cucumbers were thinly sliced and marinating in a sweet and sour dressing that was seasoned with fresh dill.
How to make German Cucumber Salad
For this recipe I like to use English cucumbers. These cucumbers are long and thin and they have a thinner skin than a traditional cucumber which has a thick and waxy skin. I like to peel some of the skin off, and you can also peel it completely before slicing.
For the best German cucumber salad, you want to slice the cucumbers as thinly as possible. Not so much that they are paper-thin slices, though. A mandolin slicer or a sharp knife is your best friend for the job. I have also heard of people using a vegetable peeler to get thin slices as well.
The dressing only uses a handful of ingredients which are a mixture of water, sugar, and apple cider vinegar. I like a 2 to 1 ratio of vinegar to sugar for a more sour dressing. The vinegar dressing is the perfect balance of sweet and sour.
I start with hot water so the sugar dissolves more easily. Then I mix in the vinegar and pour it over the cucumbers. The sliced cucumbers need to marinate in the dressing for at least overnight for the best flavor.
Serve the refreshing Summer salad with tongs or a slotted spoon. This salad would pair perfectly with my Air Fryer Chicken Legs, Crispy Baked Chicken Leg Quarters, or Crispy Keto Chicken Nuggets at your next Summer BBQ!
German Cucumber Salad (Gurkensalat)
Ingredients
- 2 English or hothouse cucumbers
- 2 tablespoons chopped fresh dill weed
- 1 cup hot water
- 2 tablespoons Granular Sweetener
- ¼ cup apple cider vinegar
Method
- Peel the fresh cucumbers prior to slicing if you like. Slice off the ends and then cut each cucumber in half widthwise. Use a mandolin slicer or sharp knife to slice each cucumber into thin slices. Place the cucumbers in a medium bowl followed by the fresh dill.
- Pour the hot water in a small bowl or liquid measuring cup. Stir in the sugar and let dissolve. Stir in the vinegar. Pour the dressing over the cucumbers. Cover with a lid or plastic wrap and refrigerate for 8 hours. If the cucumbers are not all completely submerged, be sure to stir the mixture a couple of times while it marinates. Use tongs or a slotted spoon to serve the salad. Save the remaining dressing to make the salad again.
Notes
- Cucumbers: I like to use English cucumbers because they have a thinner skin and are less bitter. They are also described as "burpless". You can also use baby cucumbers or regular cucumbers.
- Onion: thin half moon slices of sweet onions or red onion can be added if you like.
- Sweetener: Use a sweetener substitute that is a 1 for 1 replacement for sugar if you want to make this low carb.
- Vinegar: This recipe was tested using apple cider vinegar but other vinegars will work including white vinegar, white wine vinegar, and champagne vinegar.
- The nutrition was calculated using a sugar substitute. For regular sugar: calories: 39, carbs: 10
- Store the crunchy cucumber salad in the refrigerator in an airtight container for up to 4 days.
Chris says
So easy and delicious! Love Your recipes Jennifer!
Bev says
Love the Cucumber recipe