Crisp cucumbers, creamy sour cream (or Greek yogurt), dill, garlic, and vinegar come together in this easy German Cucumber Salad—perfect for summer picnics and cozy dinners alike.
I was about ten, sitting at my Oma’s wooden kitchen table in the middle of a sweltering summer. You know that kind of day where everything feels sticky? Yeah, one of those. Oma pulled out this big bowl of cucumber salad—German Cucumber Salad, or Gurkensalat as she called it—and I was skeptical. I mean, cucumbers? That’s rabbit food, right?
But then… I took a bite. Cool, crisp cucumbers swimming in a creamy, tangy dressing with just a hit of dill and garlic. It was like air conditioning for my taste buds. Suddenly, I wasn’t melting anymore. Now, I make this salad every summer, and whenever I do, I feel like I’m back in that little kitchen, bare feet on cool tile floors, listening to Oma hum while she cooked. Food really is time travel.
Why You’ll Love This German Cucumber Salad Recipe?
So here’s the deal with this German Cucumber Salad recipe—it’s the total package. Light, creamy, fresh, and just a little tangy. It’s one of those dishes that’s so simple, it almost feels like cheating, but it steals the show every time.
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Quick & Easy: 10 minutes and you’re done. Honestly, slicing the cucumbers is the hardest part, and that’s saying something.
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Super Fresh: It’s the kind of salad you want on hot days, but honestly, I make it when I’m craving something light on chilly ones, too. Don’t ask me why—it just works.
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Goes With Everything: From schnitzel to grilled chicken to… well, I ate a bowl by itself last week and no regrets.
Ingredient Notes:
I’m not gonna go full science nerd on you, but here’s a little rundown on what makes this salad sing:
Cucumbers
You’ll need about four medium cucumbers. English ones are my go-to (less watery, no seeds to scoop out), but regular cucumbers work. If the skin’s thick and waxy, peel it. No shame.
Sour Cream or Greek Yogurt
I like options, don’t you? Sour cream makes it traditional and rich. Greek yogurt gives it a little tang and feels vaguely healthy. Either way, you’ll want ½ cup.
Fresh Dill
Nothing beats fresh dill. 1½ tablespoons finely chopped. It gives you that classic German flavor—no, dried dill doesn’t really cut it, but if you’re in a pinch, we can talk.
Garlic
One small clove, minced within an inch of its life. It’s not supposed to be aggressive—just a gentle nudge of flavor. If you’re heavy-handed (like me some days), maybe start with half a clove.
Vinegar
One tablespoon of white wine vinegar or apple cider vinegar. If you’ve only got regular white vinegar, it’s fine. It’s all about that zing.
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Salt, Pepper, Sugar
A ½ teaspoon each of salt and pepper. And ½ teaspoon of sugar—trust me on the sugar. It balances the flavors and makes the whole thing pop.
How To Make German Cucumber Salad?
Step 1. Whisk the Dressing
In a big ol’ bowl, toss in your sour cream (or yogurt), dill, minced garlic, vinegar, sugar, salt, and pepper. Give it a good whisk. Taste it. Maybe sneak a spoonful—no judgment.
Step 2. Slice the Cucumbers
Thin, thin, thin! Oma did this by hand, but if you’ve got a mandoline, go for it. You want them about 1/8 inch thick. Too thick and they don’t soak up the flavor. Too thin and they get mushy. You’ll find your sweet spot, promise.
Step 3. Toss It All Together
Throw those cucumber slices into the dressing. Gently fold them in like they’re fancy and you don’t want to mess them up. They’ll look creamy and delicious right away, but if you can chill them for 10-15 minutes? Even better.
Storage Options:
Okay, real talk. This salad’s best when it’s fresh. If you’ve got leftovers, stick them in an airtight container and pop it in the fridge. It’ll keep for about a day or two before it gets a little too watery for my taste. But hey, I’ve been known to drain the extra liquid and keep eating it. Waste not, want not!
Variations and Substitutions:
- No Fresh Dill? Use 1 teaspoon of dried dill. But it’s not quite the same.
- Greek Yogurt Instead of Sour Cream? Absolutely. I do it all the time.
- Add Red Onion: For a little zip and color. Just thin slice it!
- Lemon Juice Instead of Vinegar: Gives a brighter, fresher taste.
- Add Radishes: Thin slices for extra crunch and a peppery kick.
What to Serve with German Cucumber Salad?
- Grilled Bratwurst or Sausages: Classic combo.
- Schnitzel: Pork, chicken… anything schnitzel-y.
- Grilled Fish or Chicken: Light and fresh.
- Crusty Bread: Mop up the dressing. You won’t be sorry.
- Cold Beer or Riesling: Hello, German countryside vibes!
Frequently Asked Questions:
Do I have to peel the cucumbers?
Nah! If the skin’s tender, leave it on. If it’s waxy or thick, peeling’s the way to go.
Can I make this ahead?
Sort of! It’s best fresh, but you can make it a couple of hours ahead. Just drain off any extra liquid before serving.
What kind of vinegar works best?
White wine vinegar is my fave, but apple cider vinegar is a solid backup. Even lemon juice works if that’s all you’ve got.
So there you have it—my take on a simple, super satisfying German Cucumber Salad. I swear, it’s like summer in a bowl. If you make it, let me know how it goes! Share a photo, drop a comment, or just shoot me a “made it, loved it” message. Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
German Cucumber Salad
Ingredients
- 4 medium cucumbers
Dressing:
- ½ c sour cream or Greek yogurt
- 1 ½ tablespoon chopped fresh dill
- 1 garlic clove minced
- 1 tablespoon vinegar
- ½ teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- To make the dressing mix together ½ cup of cream (or Greek yogurt) 1 ½ tablespoons of dill (finely chopped) 1 minced garlic clove, 1 tablespoon of vinegar and a pinch each of sugar, salt and pepper, in a medium-sized bowl. Whisk the ingredients until they form a mixture.
- Thinly slice 4 medium-sized cucumbers. Slice them evenly to ensure that they can absorb the dressing nicely.
- Combine the sliced cucumbers with the dressing in the bowl. Gently toss them together until all the cucumber slices are well coated, with the dressing. It's best to serve this salad immediately to enjoy its flavor and texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
