I could eat the whole bowl and Sparky tried his best! This is one of our very favorite recipes from Germany. Nothing is a cool as a cucumber in the heat of August. This delicious recipe is so simple and quick to put together that you’ll be done in no time and there isn’t any need to turn on the stove! Cukes are plentiful and inexpensive this time of year so why not treat yourself and your family to something new and delectable? You won’t regret it!
Not too sweet and not too tangy. In my humble opinion this is just perfect! No Potato Salad in Germany is served without a heaping spoonful of Gurken Salat on top.
Here’s what we’ll need. Just 7 ingredients and I’m willing to bet you have most of them on hand.
German Cucumber Salad or " Gurken Salat"
Mildly sweet and mildly tangy. Nothing overwhelming your taste buds with this dish. Wonderful to serve alongside your favorite BBQ dishes. Great for picnics too. Try it and stay as cool as a cucumber!
Ingredients
- 4 Large Cucumbers peeled and sliced very thin
- 1/2 Large Sweet Onion like Walla Walla. Sliced very thin
- 1/3 Cup sugar
- 3 TBSP white Vinegar
- 1/4 Cup Water
- 1/2 Tsp Salt
- 1-1/2 Tsp dried Dill Weed
Instructions
- Peel and slice Onions as thin as you can
- Peel and slice Cucumbers very thin, then combine onion and cucumbers in a medium size bowl
- In a glass measuring cup, combine the Sugar, Vinegar, Water and Salt.
- Stir until Sugar is dissolved.
- Pour this dressing over the Onions and Cucumbers, then sprinkle with Dill Weed and toss gently until well combined.
- Cover the bowl with plastic wrap and refrigerate for 4 hours to allow the flavors to meld and really soak into the Cucumbers. Then eat! Such a sweet, tangy treat on a hot summer day!
- Thanks for stopping by today friends. I hope you enjoy these recipes as much as I enjoy sharing them with you. As the August heat continues I sure hope you all stay as cool as a Cucumber. Journey on! Hugs and much love from me, Karen, TJG www.thejourneygirl.com www.facebook.com/thjourneygirl
Tried this recipe?Let us know how it was!
Yummy. I love this recipe. Usually I just cut up my cukes and eat them lain but I will be making this.
Thanks Sharon. Hope you love it!
Hugs,
Karen, TJG
I’ve always wanted to try this salad. I made this recipe, exactly as you instructed. I’ll admit, I believe my taste buds are fading a tad as I get older, so it didn’t have enough zing for me. So, after I finished the first big batch, I made it with the proportions below. (Actually, I reduced the sugar from 1/3 cup to 1/4 cup, but will reduce it to 2 Tbsp. next time, as noted below.) Just about right, at least for me!
2 cucumbers, with the skins half peeled in lengthwise strips, then sliced almost 1/4″ thick
1 very large Walla Walla Sweet onion, quartered and sliced thinly
2 Tbsp sugar
1/4 cup white vinegar
1 Tbsp water
1/2 tsp salt
1-1/2 Tbsp dried dill weed
I’d love to know what other variations people like. I think a half of a red, yellow, or orange bell pepper chopped up in it would be colorful and tasty, too!
Hi Sarah,
I have several versions of a Cucumber salad with a vinegar dressing, but I posted this one to highlight it as THE German Cucumber Salad that is served in every single Beergarden in Bavaria. It is genuine and authentic. It took a time or 2 for us to get used to it prepared this way but now we love it! Yes, it is mild and sweeter than what I used to make before moving to Germany.
Hugs,
Karen, TJG