Introduction
Creamy German Cucumber Salad is a fresh and delicious dish that perfectly captures the essence of summertime dining. With its cool, creamy texture and tangy flavors, this salad is a wonderful side dish that complements any barbecue or picnic. The combination of cucumbers and onions, dressed in a creamy sour cream mixture, creates a dish that’s both refreshing and satisfying. In this article, we will guide you through the delightful process of preparing this traditional German recipe.
Detailed Ingredients with measures
1 large cucumber (3–4 cups thinly sliced)
1 tsp. sea salt
1/4 cup thinly sliced white onion
1 Tbsp. sugar
2 Tbsp. white vinegar
1 tsp. dried dill
1/2 cup sour cream
Prep Time
15 minutes
Cook Time, Total Time, Yield
Refrigeration time: 3 hours or overnight
Total time: 3 hours and 15 minutes
Yield: Serves 4-6 people
To prepare, begin by peeling the cucumber with a vegetable peeler, ensuring you leave some green strips for added flavor and texture. Using a mandoline, thinly slice both the cucumber and the white onion. Next, sprinkle the sliced cucumbers with sea salt and allow them to rest for 15 minutes. This step helps to draw out excess moisture from the cucumbers; after the time has passed, discard any liquid and gently squeeze the cucumbers to remove excess salt.
While the cucumbers are resting, combine the sugar, white vinegar, and dried dill in a medium mixing bowl, whisking them together until well mixed. Carefully add the sour cream to the bowl, whisking gently to avoid creating foam.
Finally, fold the salted cucumber and onion slices into the sour cream mixture, combining everything until just mixed. It is essential to be gentle during this step to keep the cucumbers intact. Cover the salad and refrigerate it for at least three hours, or preferably, overnight. This allows the flavors to meld, creating a creamy, tangy delight you and your guests will love.
Enjoy your Creamy German Cucumber Salad chilled, making it the perfect accompaniment for any meal.
Detailed Directions and Instructions
Prepare the Cucumbers
Peel the cucumber using a vegetable peeler, ensuring to leave some thin strips of the green skin for added color and texture.
Slice the Vegetables
Utilize a mandoline or a sharp knife to thinly slice the cucumber and the white onion.
Salt the Cucumbers
Sprinkle the sliced cucumbers with sea salt, mixing well to ensure even coverage. Allow them to sit for 15 minutes to draw out excess moisture.
Drain the Liquid
After 15 minutes, discard any excess liquid that has accumulated. Gently squeeze the cucumbers to remove any remaining moisture.
Prepare the Dressing
In a medium mixing bowl, combine sugar, white vinegar, and dried dill. Whisk the ingredients together until well mixed.
Incorporate the Sour Cream
Add the sour cream to the mixture. Gently whisk the dressing to combine, taking care not to make it frothy.
Combine Ingredients
Fold the drained cucumbers and sliced onion into the sour cream dressing mixture, mixing just until everything is evenly coated.
Chill the Salad
Transfer the completed cucumber salad to a serving bowl. Cover and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld.
Notes
Serving Size
This recipe yields approximately 3–4 cups of creamy cucumber salad, perfect for serving at gatherings or as a refreshing side dish.
Flavor Enhancements
For additional flavor, consider adding a sprinkle of fresh dill or a squeeze of lemon juice just before serving.
Storage
The salad can be stored in the refrigerator for up to 2 days. However, it is best consumed within the first day for optimal freshness.
Cook techniques
Peeling
Using a vegetable peeler, carefully remove the skin of the cucumber, leaving some green strips for added flavor and visual appeal.
Slicing
Employ a mandoline for uniform, thin slices of both cucumber and onion, ensuring even distribution in the salad.
Salting
Sprinkle the sliced cucumbers with sea salt and let them sit for 15 minutes. This process draws out moisture, resulting in a crunchier salad.
Whisking
In a mixing bowl, combine sugar, vinegar, and dried dill. Whisk together until well blended.
Incorporating sour cream
Add sour cream to the vinegar mixture and whisk gently to avoid creating a frothy texture.
Folding
Gently fold the salted cucumbers and sliced onion into the sour cream mixture until just mixed, ensuring not to bruise the vegetables.
Chilling
Refrigerate the mixed salad for at least 3 hours or overnight to allow the flavors to meld and develop.
FAQ
Can I use a different type of cucumber?
Yes, you can use any variety of cucumber, but European cucumbers tend to be preferred for their tenderness and fewer seeds.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I add other ingredients?
Feel free to add ingredients like bell peppers, tomatoes, or even radishes for additional flavor and texture.
Is it possible to make this salad vegan?
Yes, you can substitute the sour cream with a vegan alternative like cashew cream or a plant-based yogurt.
Can I skip the dill?
If you don’t have dill, you can omit it or replace it with fresh herbs such as parsley or chives for a different flavor profile.
Conclusion
Creamy German Cucumber Salad is a refreshing and versatile dish that combines the crispness of cucumbers with a rich, tangy dressing. It’s perfect as a side dish for barbecues, picnics, or family dinners. The balance of flavors from the dill, vinegar, and onion complements the creamy texture beautifully, making it a delightful addition to any meal. By preparing it in advance, you allow the flavors to meld, enhancing the overall experience.
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