Gurkensalat, or German Cucumber Salad, is a delightful blend of simplicity and flavor, capturing the essence of traditional German cuisine. Start by thinly slicing fresh cucumbers, choosing varieties like English or Persian for their tender texture. Combine these crisp cucumber slices with thinly sliced red onions, creating a harmonious balance of freshness and mild bite.
Enhance the salad with a touch of dill, providing aromatic notes that complement the coolness of the cucumbers. The dressing, a marriage of white wine vinegar, vegetable oil, and a hint of sugar, brings a delightful sweet and tangy profile to the dish. Season the dressing with salt and pepper, ensuring a nuanced balance of flavors.
Allow the Gurkensalat to marinate in the refrigerator for at least 30 minutes, letting the flavors meld and intensify. This salad is a versatile accompaniment, perfect for pairing with hearty German dishes or serving as a refreshing side on warm days.
Gurkensalat is a staple at German gatherings, offering a crisp and invigorating contrast to richer main courses. Its simplicity, combined with the vibrant flavors, makes it a go-to choice for those seeking a taste of authentic German culinary heritage. Enjoy the cool crunch and subtle complexity of Gurkensalat in every delightful bite.
Step 1: Spread cucumber and onion slices onto a large platter; season with salt on both sides. Let rest for 30 minutes, then drain in a colander and squeeze to remove excess moisture. Blot dry with paper towels.
Step 2: Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl. Gently fold in cucumber and onion slices until coated. Cover and refrigerate, 8 hours to overnight.
Feedback of Gurkensalat (German Cucumber Salad) Recipes
Love creamy cucumber recipes. Gonna try all 5. When I was a little girl and walking home from school, I always stoppedby the garden to get a cucumber to eat. No washing or peeling, just bite the end off and start eating. Made my Mom mad cause the peel was dirty.
The recipe was good.it is really similar to the German cucumber salad my grandma made.dident add sugar.because my grandma never put sugar in to her salad.none of the Germans I knew ever put sugar in there salad.my Mom's side of the family is German and I lived there 13 years of my life.
just like my grandma use to make 50 years ago
I just made this for Thanksgiving at a friend's! YUM!!
Good recipe, tried pickled red onion this time, a nice variation but the original is excellent. I may put less sugar next time. 2 tbsp seems a lot.
I'm German and this recipe was wonderful with a few changes: I reduced the sugar to 1 tsp and added the green parts of 2 sliced scallions at the end instead of the onions.Question: the salad tasted great but the sour cream mixture turned frothy when I served it. Any idea why?
Delicious! I'd eliminate the sugar, but that's just me.
It was just like I remember from my time in Germany. It is great. Thank you!
Like many others, I have had this dish since I was a kid and loved it. My salting technique differs a little though. After peeling and slicing, the cucumbers go into a colander. I then salt them generously with kosher salt (don't bother measuring), then place a bowl of water on top to squeeze them for an hour. I then rinse the excess salt off and dry them with paper towels. The purpose of this step is not to remove water (like you do with zucchini) but acid. Yes, they do end up limp. But if you belch up cucumbers for hours after eating them, like I do, you'll appreciate the difference. Also, as long as the salad's cold, the 8 hours or overnight in the fridge is probably unnecessary. Doesn't hurt though. Lastly, the paprika garnish is just to add a little color. An entire teaspoon, unless you're using a very wide bowl, is probably overkill.
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