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Top-down view of the chilled cucumber salad being served with a slotted spoon, showing the creamy dressing clinging to the cucumber slices.

German Cucumber Salad Recipe

German cucumber salad, or "Gurkensalat," is a refreshing dish made with thinly sliced cucumbers tossed in a tangy dressing of vinegar, sour cream, dill, and a touch of sugar. It’s a light, creamy side perfect for summer meals.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad and dressing
Cuisine German
Servings 8 people
Calories 45 kcal

Equipment

  • Mandoline Slicer
  • medium mixing bowl
  • Large salad bowl

Ingredients
  

  • 1 tbsp white vinegar
  • 1 tbsp dill
  • 1 tsp sugar
  • ½ cup sour cream
  • 2 English cucumbers
  • black pepper, to taste
  • ½ tsp salt

Instructions
 

  • Start by peeling the cucumbers if preferred, then use a mandoline to slice them as thin as possible.
    Top-down view of thinly sliced cucumbers arranged on a white marble countertop, with a mandoline slicer beside them, showcasing perfectly even slices.
  • Place the slices into a large bowl.
  • In a separate bowl, whisk together sour cream, vinegar, sugar, and fresh dill.
  • Season with salt and pepper to your liking.
  • Pour the dressing over the cucumbers and toss until well coated.
    Top-down view of sour cream dressing being poured over cucumber slices in a large bowl, with the salad being gently tossed to evenly coat all the slices.
  • Cover the bowl and refrigerate for at least 4 hours or overnight to let the flavors meld.
  • Serve chilled, using a slotted spoon for easy serving.
    Top-down view of the chilled cucumber salad being served with a slotted spoon, showing the creamy dressing clinging to the cucumber slices.

Notes

  • For the best texture, slice the cucumbers as thinly as possible to allow them to absorb the dressing fully.
  • The longer the salad chills, the better the flavors will combine, so overnight refrigeration is ideal.