German Creamy Cucumber Salad With Dill

By
Jennifer McGavin
Jennifer McGavin
Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years.
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Updated on 05/14/22
Sliced Cucumbers

Joern Pollex / Getty Images News

Prep: 15 mins
Cook: 0 mins
Plus: 30 mins
Total: 45 mins
Servings: 4 servings
Nutrition Facts (per serving)
89 Calories
8g Fat
4g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 89
% Daily Value*
Total Fat 8g 10%
Saturated Fat 3g 15%
Cholesterol 17mg 6%
Sodium 275mg 12%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 1g
Vitamin C 2mg 10%
Calcium 38mg 3%
Iron 0mg 1%
Potassium 113mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This German recipe of cucumbers in sweetened sour cream and dill is a great accompaniment for a variety of dishes, from fried food to deli platters. The simple mixture of cucumbers with a dressing made of sour cream, vinegar, oil, sugar, and dill is delicious any time of year; enjoy at the summer cookout as well as with a hearty dish on a winter's night.

To remove excess water from the cucumbers, the vegetable is sliced, salted, and left to sit for half an hour, and then drained. Once the dressing ingredients are mixed together, the cucumber slices are tossed with the sour cream mixture and then chilled until ready to serve.

The cucumbers need to be sliced thinly and the best tool for doing that is a mandoline; when using one, you need to exercise caution since the flat surface includes a very sharp blade. A mandoline with a food holder and a sturdy non-slip base is best. If you don't have a mandoline, a food processor fitted with the thinnest slicing blade is a good alternative.

This German creamy cucumber salad pairs nicely with pork roast, fried chicken, grilled fish, and even hot dogs and hamburgers. Make it part of your barbecue salad spread, or include it along with a cold-cut platter instead of coleslaw.

Ingredients

For the Cucumbers:

  • 1 medium cucumber

  • 1/2 teaspoon salt

For the Dressing:

  • 1 tablespoon white wine vinegar

  • 4 ounces sour cream

  • 2 teaspoons neutral oil (e.g., canola or vegetable)

  • 1 teaspoon sugar

  • 1 dash freshly ground black pepper

  • 2 tablespoons chopped fresh dill, or to taste

  • Fresh dill sprigs, for garnish

Steps to Make It

Prepare the Cucumber

  1. Gather the ingredients.

  2. Wash and peel the cucumber (unless it is an English cucumber or another kind which you don't have to peel).

  3. Slice the cucumber thinly. This is best done with a mandoline or food processor.

  4. Place the slices in a colander and toss with the salt. Let the slices sit for 20 to 30 minutes.

Make the Dressing

  1. Gather the ingredients.

  2. In a large bowl, mix together the vinegar, sour cream, oil, sugar, pepper, and dill.

Assemble the Salad

  1. Drain the cucumbers and pat dry. Add them to the dressing and toss carefully to coat until the slices are thoroughly covered in the dressing.

  2. Cover and refrigerate until ready to serve. Garnish with additional dill sprigs if desired.​​

  3. Enjoy.

Recipe Variations

  • Feel free to add thinly sliced red onion; place in the colander with the cucumbers and salt to release their liquid.
  • Add chopped fresh parsley along with the dill.
  • Use red wine vinegar in place of the white wine vinegar.
  • Cucumbers dressed in vinegar, salt, and sugar is a dish known as gurkensalat in German and is a non-dairy version of this recipe.

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