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–+ servings
German cucumber salad in a white bowl with a fork on the side.
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German Cucumber Salad

Prep Time10 minutes
Cook Time0 minutes
resting time to extract excess water20 minutes
Total Time30 minutes
Servings: 6 servings
Author: Aleksandra

Ingredients

  • 2 English cucumbers
  • 2 tablespoons white wine vinegar
  • 2 tablespoons vegetable oil
  • 1 teaspoon sugar
  • 1/2 medium red onion
  • 2 tablespoons chopped dill
  • salt and pepper to taste

Instructions

  • Peel the cucumbers and slice them thinly. Toss them with 1 teaspoon of salt and let stand for 20-30 minutes.
  • While the cucumbers are sitting, in a medium bowl, whisk together vinegar, oil, and sugar until well combined and the sugar is mostly dissolved.
  • Add finely chopped onion to the dressing.
  • When the cucumbers are done drain the water and squeeze out excess liquid.
  • Add the cucumbers to the dressing along with chopped dill and toss until evenly coated.
  • Season to taste with salt and pepper.
  • Enjoy!

Notes

  • To make this cucumber salad creamy, add a couple of tablespoons of sour cream to this recipe. You can store this cucumber salad for up to 24 hours in the fridge. It will still taste great but the red onion will be a little bit discolored so if you plan to make it ahead it's better to use white onion. You can either chop it or thinly slice it.
  • You can leave the peel on the cucumbers, I peel them because I personally don't like cucumber peel.
  • You can slice cucumbers as thick as you like. I prefer them slightly thicker but you can also slice them really thinly.
  • You can omit onion if you don't like raw onions. Some people also add minced garlic to this salad.
  • Calories = 1 serving (1/6 of the recipe). This is only an estimate!

Nutrition

Calories: 65kcal