This Gurkensalat is light and refreshing. Simply tossed in vinegar, oil and dill dressing, it combines simple flavours and is ready in no time. We serve it as a side to Wiener Schnitzel, Käsespätzle or Schwenkbraten. Children especially love this recipe, as it has a lovely sweet and sour taste.
By popular demand, this reader-favorite recipe made it into my debut cookbook, German Kitchen-Classic Dishes!
What is Gurkensalat?
Gurkensalat is a salad made of English cucumber with a sweet and sour dressing. "Gurke" is the German word for cucumber in German. It is important to remember that for this salad we mean the "English cucumber." The term "Gurke" can also refer to pickled gherkins (affiliate link), which are a smaller variety. In Germany, they are called "Essiggurke" (vinegar gherkin) or "Saure Gurke" (sour gherkin).
It is a staple salad in Germany, and you will find it ready-made in supermarkets or served as a side dish at restaurants.
German cucumber salad is available in two variations. The first, which is this recipe, is made with an oil and vinegar dressing. It is most common in southern Germany. Another version is made with a creamy dressing made from yogurt, cream, or sour cream. This variation is more common in northern Germany.
How to make German Cucumber Salad with Dill
This Gurkensalat recipe is simple and quick to made - I would advise you, though, not to leave out the step of draining the cucumbers. This will void a soggy salad
Ingredients you'll need:
- English Cucumbers (they need to be drained to not get too soggy)
- For the Gurkensalat dressing: Onions, vinegar, neutral oil, sugar and fresh dill
- Seasonings: Fresh dill, salt and pepper
3 Steps the Best Cucumber Salad
- Prepare the Cucumbers: Peel the cucumber and finely slice it into rounds using a kitchen knife or vegetable mandolin for thinner, more even slices. Place the slices in a colander, sprinkle with 2 teaspoons of salt, and let drain for 30 minutes to 1 hour to remove excess water and prevent the salad from becoming soggy.
- Make the Dressing: Meanwhile, prepare the dressing by peeling and finely chopping the onion (this is optional, but I like the extra crunch it brings to the salad). In a jar, mix together the vinegar, oil, onion, and sugar, then pour over the cucumber.
- Finish and Serve: Add the dill and mix well. Season with salt and pepper to taste, then serve chilled.
Gurkensalat Variations
- A wide array of herbs and spices can be used for the cucumber salad dressing. Try adding chives, parsley or spring onion to the salad.
- For other cucumber and salad variations, try my German Cucumber Radish Salad or German Cucumber Potato Salad.
How to serve
The salad is best served chilled. You can add some nuts or seeds to the salad with you an extra crunch.
What dishes go with German cucumber salad?
We enjoy it as a light side to very meaty dishes such as schnitzel or frikadellen. However, it is also a staple in our evening meal alongside a slice of rye bread.
Want to save this recipe?
Share your email below & we'll send it to you! Plus you’ll get new German recipes from me every week!
- Classic Pork Cordon Bleu Schnitzel
- Turkey Schnitzel (Putenschnitzel Wiener Art)
- Traditional Frikadellen Recipe - German Meat Patties
- German Cod Fish Cakes Without Potato (Fischfrikadellen)
- Authentic Schinkennudeln: Delicious German Ham Egg Noodles
- Authentic Zwiebelkuchen (German Onion Cake)
- Authentic Strammer Max- German open-faced sandwich
- Best Wiener Schnitzel Recipe (Austrian Veal Schnitzel)
Storage Instructions
Gurkensalat tastes best fresh on the day it is made. However, you can keep it in the fridge for up to two days. The longer it is stored, the more watery it gets and will end up losing its flavour.
More German Salad Recipes
See more German salad recipes>
Have you made this recipe?
I'd love to hear how it turned out! Leave a rating and comment below.
You'll help fellow readers enjoy it too and help me spread the word about German cuisine. - Marita x
Recipe
Traditional Gurkensalat with Oil and Vinegar Dressing
Ingredients
- 2 English cucumber
- 1 onion small (only approx 50 gr/1.7 oz)
- 3 tablespoon white vinegar white wine vinegar, cider vinegar or herb vinegar.
- 4 tablespoon oil sunflower oil or rapeseed
- 2 teaspoon sugar
- 2 tablespoon chopped dill
- salt
- pepper
Instructions
- If you want, you can peel the cucumber. Otherwise, just clean it with a brush and then finely slice it. You can either do this by using a simple kitchen knife or a vegetable mandolin. With a mandolin, you can achieve especially thin and even slices.Place the cucumber slices in a colander and sprinkle with approximately 2 teaspoons of salt. This will draw out the excess water so you can avoid your salad from becoming soggy. Leave the cucumber to drain for around 30 minutes to an hour.2 English cucumber, salt
- While the cucumbers drain, prepare the dressing by peeling and finely chopping the onion (this step is optional, but adds a nice crunch to the salad). In a jar, whisk together the vinegar, oil, chopped onion, and sugar until well combined.1 onion, 3 tablespoon white vinegar, 4 tablespoon oil, 2 teaspoon sugar
- Once the cucumbers have drained, pour the dressing over them, add the fresh dill, and toss everything together. Season with salt and pepper to taste, then serve chilled.2 tablespoon chopped dill , pepper
Video
Notes
How long can you store German Cucumber Salat?
Gurkensalat tastes best fresh on the day it is made. However, you can keep it in the fridge for up to two days. The longer it is stored, the more watery it gets and will end up losing its flavour.Want to save this recipe?
Share your email below & we'll send it to you! Plus you'll get new German recipes from me every week!
Nutrition
Made this recipe?Drop a ⭐ rating and a quick comment below. I personally read and reply to every review!
Love this authentic German recipe?
This is one of 65 traditional dishes featured in my cookbook, German Kitchen-Classic Dishes - all tested, perfected, and handpicked by readers like you!
Philip A Baughey says
Made this recipe, just like my Oma used to make!!!
Marita Sinden says
Thank you Philip, I am glad your Oma would approve 🙂 Best Wishes Mairta
Patricia Colbert says
Since my mom was German, we had alot of favorite dishes, and this is one of those. We love this version, better than the creamy one.
Marita Sinden says
Thank you Patricia! I prefer it to the creamy one too. Best Wishes Marita