Gurkensalat (German Cucumber Salad)



  • 2 large cucumbers, sliced thin
  • ½ onion, sliced thin (optional)
  • 1 tsp salt
  • ½ cup sour cream
  • 2 Tbs white sugar
  • 2 Tbs white vinegar
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • 1 tsp paprika


  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 overnight; garnish with paprika to serve.

(for a variation, try using apple cider vinegar instead of white)

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