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German Cucumber Salad

German cucumber salad with a creamy dill dressing and salted, drained cucumbers for a crisp, tangy bite. Thinly sliced cucumbers and red onion get tossed with sour cream, vinegar, lemon juice, and dill, then chilled until flavorful.
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Prep Time 20 minutes
chill time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: European, German
Calories: 190
Ingredients Method Notes

Ingredients
  

Cucumbers and onions
  • 3 English cucumbers Thinly sliced
  • 0.5 red onion Thinly sliced
Dressing
  • 0.75 cup sour cream
  • 2 tbsp white vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill Chopped
  • 1 tsp sugar
  • 0.5 tsp salt Plus extra for salting cucumbers
  • 0.25 tsp black pepper

Method
 

Slice and salt
  1. Thinly slice the English cucumbers and red onion.
  2. Place the cucumbers in a colander and sprinkle lightly with salt.
  3. Let the cucumbers sit for 20 minutes to remove excess moisture.
  4. Pat the cucumbers dry with paper towels to prevent watery salad.
Make the creamy dill dressing
  1. In a large bowl, whisk together the sour cream, white vinegar, fresh lemon juice, fresh dill, sugar, salt, and black pepper until smooth.
  2. Add the cucumbers and red onion to the dressing.
  3. Toss until the cucumbers and onions are evenly coated.
Chill and serve
  1. Refrigerate the salad for at least 30 minutes before serving.
  2. Garnish with extra dill and serve chilled with a crisp, creamy texture.

Notes

For the crispiest result, thinly slice uniformly so they drain at the same rate, then pat dry well. Refrigerate in a covered container up to 3 days; the salad may release a little liquid as it sits. Freezing isn’t recommended. Dietary swap: use plain Greek yogurt instead of sour cream for a lighter, tangier dressing.