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German Cucumber Salad

The Quirky Foodster Team

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Ingredients

  • 2 large cucumbers, thinly sliced
  • 1 tsp salt (for drawing out moisture)
  • 150 ml (2/3 cup) sour cream
  • 2 tbsp white wine vinegar
  • 1 tsp sugar
  • 2 tbsp chopped fresh dill
  • Black pepper, to taste

Method

  1. Slice the cucumbers very thinly and toss with salt in a colander; let stand for 20 minutes to draw out excess liquid.
  2. Rinse briefly and pat the cucumber slices dry with a clean towel.
  3. Whisk together the sour cream, vinegar, sugar, dill and black pepper.
  4. Toss the cucumber slices in the dressing until well coated.
  5. Chill for at least 15 minutes before serving.

Introduction: A refreshing, tangy side salad found on nearly every German dinner table in summer, prized for its simplicity and the way its light vinegar-dill dressing cuts through richer main dishes like Schnitzel.

Cultural Background: A refreshing, tangy side salad found on nearly every German dinner table in summer, prized for its simplicity and the way its light vinegar-dill dressing cuts through richer main dishes like Schnitzel.

Tips: Salting and draining the cucumber first is the key step — it prevents a watery, diluted dressing.

Variations: Some versions use a light oil-and-vinegar dressing instead of sour cream for a cleaner, sharper flavour.

Storage: Keeps 1-2 days refrigerated, though the cucumbers soften over time.

Reheating: Served cold; not reheated.

Nutrition: Approx. 90 kcal, 2g protein, 6g fat, 7g carbohydrate per serving.

FAQs:

Q: Why salt the cucumbers first?

A: It draws out water so the salad stays crisp rather than watery once dressed.

Q: Can I use Greek yogurt instead of sour cream?

A: Yes, it makes a slightly tangier, lighter version of the dressing.

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