Gurkensalat
Creamy German cucumber salad — thin-sliced cucumbers salted and pressed, then tossed in a dill and sour cream dressing built on Oma's vinegar base.
Prep time
15 min
Total time
75 min
Servings
Ingredients
Cucumbers
- cucumber, peeled, sliced very thin
- Salt
Dressing
- white vinegar
- water
- dijon mustard
- sugar
- Black pepper, small pinch
- sour cream
- fresh dill, chopped ¼"
Instructions
- 1
Layer cucumbers in a flat-bottomed sieve, salting each layer.
- 2
Optionally place a weight on top (a large pan, chef's press, etc.).
- 3
Allow to sit for 10 minutes. The salt will draw out moisture — place something underneath to catch the liquid.
- 4
Squeeze cucumbers in a cheesecloth or clean kitchen towel, removing most but not all of their moisture. Some residual juice will thin the dressing.
- 5
Whisk together all dressing ingredients until combined.
- 6
Add drained cucumbers to a bowl, pour dressing over, and toss vigorously to coat.
- 7
Refrigerate for at least 30–60 minutes, ideally overnight.
- 8
Serve garnished with a radish rose.
Nutrition
per servingCalories
113
Protein
2 g
Carbs
8 g
Fat
8 g
Fiber
2 g
Sodium
40 mg