Traditional Gurkensalat with Oil and Vinegar Dressing

German Gurkensalat Recipe with Oil and sugar

4.88 from 8 votes

Traditional Gurkensalat with Oil and Vinegar Dressing

This traditional German Gurkensalat combines crisp cucumber slices with a tangy sweet-and-sour dressing of vinegar, oil, and fresh dill. Light, refreshing, and ready in minutes, it's the perfect cooling side dish for hearty German meals like schnitzel.

Course Side Dish

Cuisine German

Prep Time 10

Resting Time 10

Total Time 20

Servings people

Calories 169kcal

Author by Marita Sinden

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

Check out the step by step pictures in the main post.

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.

Nutrition