Description
This refreshing and tangy German Cucumber Salad features thinly sliced cucumbers and onions tossed in a creamy dressing made from sour cream, white vinegar, dill, sugar, and spices. Perfect as a light side dish, it comes together quickly and is best served chilled to enhance the flavors.
Ingredients
Scale
Salad
- 2 large cucumbers, thinly sliced
- 1 small onion, thinly sliced
Dressing
- 1/2 cup sour cream
- 2 tablespoons white vinegar
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Cucumbers: Peel the cucumbers if desired, then slice them very thinly using a sharp knife or mandoline. Place the slices in a colander and sprinkle with salt. Let them sit for 15-20 minutes to draw out excess water, then pat dry with paper towels.
- Make the Dressing: In a large bowl, whisk together sour cream, white vinegar, sugar, black pepper, and chopped dill until smooth and creamy.
- Combine the Salad: Add the drained cucumber slices and thinly sliced onions to the dressing. Toss gently to coat all pieces evenly with the creamy dressing.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Garnish with additional dill if desired and serve cold.
Notes
- For a crisper texture, do not skip the salting step as it removes excess water from cucumbers.
- Use fresh dill for a brighter flavor, but dried dill works well as a substitute.
- This salad tastes best when chilled, so make it ahead of time if possible.
- Peeling cucumbers is optional based on your texture preference.
- Adjust sugar and salt according to your taste.
