German Cucumber Salad (Gurkensalat)
A German side dish or salad that often gets overlooked, but makes for a great accompaniment to most German meals. A great side too with grilled meats, especially with brats and chicken. It's very popular when “cukes” are in season / garden harvested, but year-round enjoyment when store bought should also be considered.
German Cucumber Salad (Gurkensalat)
A German side dish or salad that often gets overlooked, but makes for a great accompaniment to most German meals. A great side too with grilled meats, especially with brats and chicken. It's very popular when “cukes” are in season / garden harvested, but year-round enjoyment when store bought should also be considered.
Cooking Instructions
- 1
Peel the cucumbers and slice the “cukes” very thin so that they’re almost transparent. Place in a bowl and dust lightly with salt as you go. This will draw out the moisture.
- 2
Slice the onion thinly and then cut in half. Place them in the bowl on top of the cucumber slices. Allow this to sit for 30 minutes.
- 3
In a small measuring cup (1 cp.), mix the water, oil, cider vinegar, and sugar until dissolved. Add the sour cream, dash of pepper, and mix well.
- 4
Taste for a balance of even sweetness and sour and adjust accordingly. Add fresh dill, chives, parsley, and lemon juice and mix well. Set aside.
- 5
Gently squeeze excess moisture from the cuke slices and drain the juices. Pour the dressing over the slices, fold over a few times, and refrigerate. After 2-3 hours fold over again.
- 6
One hour later, drain the bowl juices into a measuring cup and taste for proper balance. Adjust for taste accordingly and pour over the salad. Serve at slightly below room temperature or chilled.
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