Gurkensalat (German Cucumber Salad)

Gurkensalat (German Cucumber Salad)

22 Reviews 2 Pics
  • Prep

    20 m
  • Ready In

    8 h 50 m
hisunbeam
Recipe by  hisunbeam

“A traditional German favorite that I have loved since I was a child. This recipe is quick, easy, and delicious. Substitute cider vinegar for a different flavor. I prefer to leave the skins on the cucumbers for more texture and flavor, but they can also be peeled prior to slicing if desired. Flavor is best when marinated for several hours before serving.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.
  2. Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
  3. Fold cucumber and onion slices into the sour cream mixture.
  4. Refrigerate 8 hours to over night; garnish with paprika to serve.

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Reviews (22)

Rate This Recipe
stjchurchcook
16

stjchurchcook

We must all have the same German grandma. I have been eating this salad for years. It is one of my favorites. Grandma used chives instead of dill and she also smashed a clove of garlic and added it with the onions, cucumbers and salt.

Blanche Adamski
16

Blanche Adamski

My Grandma always made a cuke and sour cream salad similar to this. Fond memories...

KITZER
14

KITZER

Gott im Himmel!! Without digging out my old recipe book, I sure this is the same recipe we got from our German Grandmother Gertrude! Born in the late 1880's and died 1959! When the season was right, she added fresh dill. I have added crushed fennel seed to give it another taste sensation. I have saved this recipe and will be comparing it to mine, but I'm sure this is about the same!! ENJOY!!!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 60 cal
  • 3%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 7.9 g
  • 3%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

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