Description
A classic German cucumber salad featuring thinly sliced cucumbers tossed in a creamy sour cream and vinegar dressing, flavored with fresh dill and a touch of sugar. This refreshing, easy-to-make salad is perfect as a cool side dish for warm days or to accompany hearty meals.
Ingredients
Scale
Cucumbers
- 2 English / telegraph cucumbers (or 4 Lebanese cucumbers)
Dressing
- 1/2 cup sour cream (or plain, thick yogurt)
- 1 tbsp white vinegar (plain distilled vinegar)
- 1 tsp white sugar
- 1 tbsp fresh dill, finely chopped
- 1/2 tsp salt
- Black pepper, to taste
Instructions
- Slice Cucumbers: Peel the cucumbers and slice them finely into 2mm (0.2 inch) thick slices using a mandoline slicer or carefully slice by hand to ensure uniform thinness.
- Prepare Dressing: In a small bowl, combine the sour cream, white vinegar, white sugar, fresh dill, salt, and black pepper. Mix well to create a smooth dressing.
- Combine and Marinate: Toss the sliced cucumbers with the prepared dressing until evenly coated. Set the mixture aside to marinate for at least 4 hours or preferably overnight in the refrigerator. This resting allows the cucumbers to soften and release juices, thinning the dressing to the ideal consistency.
- Serve: Before serving, toss the salad well to redistribute the dressing. Transfer to a serving bowl and chill for a refreshing flavor.
Notes
- Using a mandoline slicer helps achieve consistent thin slices for best texture.
- The salad tastes best after resting overnight but can be enjoyed after 4 hours.
- Sour cream can be substituted with thick plain yogurt for a lighter option.
- Adjust seasoning with more salt or pepper according to taste.
- Keep the salad chilled before serving for maximum refreshment.
