German Cucumber Dill Salad (Gurkensalat)
FAQ
Which cucumbers work best?
English or Lebanese cucumbers are best, no peeling needed. Regular cucumbers work too, just peel if needed.
What vinegar works best?
White wine vinegar is classic here, but cider vinegar works just as well. You can even swap in lemon juice if you want it a little brighter.
Can I make it without sugar?
You can. The sugar helps balance the vinegar, but you can skip it or add a small drizzle of honey if you still want a touch of sweetness.
How far in advance can I make this?
It’s best within 1 to 2 hours while everything’s still crisp, but you can stash it in the fridge for up to a day. Just know the cucumbers will soften a bit.
Chef’s Tips
- Slice thin for crunch: Paper-thin cucumbers = max crispiness and dressing coverage. Don’t skip this!
- Salt wisely: A quick pinch of salt keeps things from getting watery. Pat them dry if they get too juicy.
- Balance the tang: Taste the dressing as you go, add a little more sugar or lemon if it needed.
- Fresh dill matters: Toss it in last so it stays bright and herb-y.
- Chill, but don’t wait forever: A quick chill boosts the flavours, but don’t let the cucumbers get soft.
- Onions are optional: If you’re adding red onions, soak them for 10 minutes to mellow the bite.
German Cucumber Dill Salad (Gurkensalat)
Crisp, tangy, and perfectly simple. This is my Mutti’s (mum's) classic German Cucumber Dill Salad (Gurkensalat). No fuss, just thinly sliced cucumbers tossed in a bright vinegar-sugar dressing with a sprinkle of fresh dill. Perfect for summer picnics, potlucks, or as a refreshing side to any meal. Light, flavourful, and ridiculously easy to make, it’s the kind of salad that keeps everyone coming back for more.
Equipment
- Mandoline / Slicer optional
Ingredients
- 2 English cucumbers peeled and thinly sliced
- ¼ cup lemon juice
- 1-2 tbs granulated sugar
- ½ tsp salt
- 3 tbs fresh dill chopped
- ½ small red onion thinly sliced (optional)
Instructions
- Place the thinly sliced cucumbers in a serving bowl.
- In a separate bowl, whisk together the vinegar (or lemon juice), water, sugar, and salt. Pour this mixture over the cucumbers.
- Sprinkle with fresh dill and stir to combine. Adjust seasoning with additional salt or sugar if needed.
- Add thinly sliced red onion if using, toss gently, and serve immediately or chill briefly.
- Serve & Enjoy!
Notes
- For a brighter twist, substitute vinegar with fresh lemon juice.
- Onions are optional but add a nice depth of flavor—mix them in thinly sliced.
- Short-term: Store the salad in an airtight container in the fridge for up to 24 hours. Best eaten within a few hours for maximum crunch.
- Avoid sogginess: Keep the cucumbers and dressing separate if you want to make it a few hours ahead, toss just before serving.
- Chill briefly: A quick chill enhances the flavours, but don’t leave it in the fridge too long or the cucumbers will soften.
- Do not freeze: Cucumbers have too much water to freeze, they’ll turn mushy.
Tried this recipe?
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