German Cucumber Salad (Gurkensalat)
This German Cucumber Salad is a traditional recipe that we ate while living in Southern Germany. It is the perfect side dish to pair with heavy main dishes such as schnitzel.
Servings: 4
Calories: 15
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
Instructions
- 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.
Nutrition
Calories: 15 | Carbohydrates: 4g | Protein: 1g | Fat: 0g | Fiber: 1g