Gurkensalat: Recipe for German Cucumber Salad

german cucumber salad

One of our all-time favorites in summer, is the traditional “Gurkensalat” (German Cucumber Salad).

it is easy to make, low in calories, and very refreshing in summer as a side dish for any fish or meat dish or just by itself:


  • 1/4 cup sour cream
  • 1/4 cup of low fat yoghurt
  • 1 clove pressedor finely minced/mashed garlic
  • 2 tablespoons white wine vinegar
  • 2 tablespoon fresh minced dill
  • 1/2 teaspoon sugar
  • 1 teaspoon sea salt
  • Freshly ground black pepperto taste
  • 1 1/2 pounds seedless cucumberssuch as 2 large English cucumbers


  • In a medium bowl, stir together the sour cream, yoghurt, garlic, white wine vinegar, dill, sugar, 1/4 teaspoon salt, and pepper until well-combined. Cover and refrigerate.
  • Peel and very thinly slice the cucumbers. Add the cucumber slices to a colander placed over a deep bowl. Sprinkle with the remaining 3/4 teaspoon salt and stir well to coat all of the slices. Loosely cover with a paper towel (or a clean kitchen towel) and allow to drain for 2 hours, stirring every 20 minutes or so.
  • After 2 hours, press down on the cucumbers in the colander to extract any extra moisture. Spread out the slices on a couple of paper towels and pat dry. Remove the dressing from the fridge and stir in the cucumber slices. Either serve immediately or return to the refrigerator for 1 hour or up to overnight. Just before serving, adjust the salt and pepper, to taste.