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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Mention @thewifewiththeknife or tag #wifewiththeknife