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Thin cucumber slices in a creamy sour cream and dill dressing in a gray serving bowl.

German Cucumber Salad

A creamy German cucumber salad made with thin cucumber slices tossed in a tangy sour cream, white vinegar, and fresh dill dressing.
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Prep Time 15 minutes
Cook Time 0 minutes
rest time 4 hours
Total Time 4 hours 15 minutes
Servings: 5
Course: Salad, Side Dish
Cuisine: German
Calories: 70
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • Cucumber Salad
  • 2 large English cucumbers peeled and thinly sliced (about 1½ pounds / 700 g)
  • Creamy Dill Dressing
  • ½ cup sour cream 120 g
  • 1 tablespoon white vinegar 15 ml
  • 1 teaspoon granulated sugar 4 g
  • 1 tablespoon finely chopped fresh dill 4 g
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Equipment

  • Cutting board
  • Chef’s knife or mandoline
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Airtight container

Method
 

  1. Peel the cucumbers and slice them very thinly using a knife or mandoline.
  2. Add the sour cream, white vinegar, sugar, fresh dill, salt, and black pepper to a large bowl. Whisk until smooth.
  3. Add the sliced cucumbers to the dressing.
  4. Toss gently until all cucumber slices are coated.
  5. Cover and refrigerate for at least 4 hours or overnight.
  6. Stir well before serving cold.

Nutrition

Calories: 70kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 12mgSodium: 255mgPotassium: 210mgFiber: 1gSugar: 3gVitamin A: 280IUVitamin C: 5mgCalcium: 45mgIron: 0.5mg

Notes

  • English cucumbers are best because they stay firmer after chilling.
  • You can use 4 Persian cucumbers instead of English cucumbers.
  • Thick plain Greek yogurt can replace sour cream.
  • The dressing becomes thinner as the cucumbers release moisture.
  • Fresh dill gives the best flavor.
  • Keep refrigerated and enjoy within 2 days for the best texture.

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