Name: German Cucumber Salad with Dill and Sour Cream Recipe
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: German
Ingredients: 2 English / telegraph cucumbers (or substitute with 4 Lebanese cucumbers); 1/2 cup sour cream (or substitute with 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

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Introduction

German Cucumber Salad is a crisp and refreshing side dish perfect for warm days or accompanying hearty meals. With a creamy dill dressing, this salad offers a delightful balance of tangy and fresh flavors.

A close-up view of thinly sliced pale green cucumbers layered unevenly in a white bowl, all covered in a smooth, creamy white sauce with small black specks of seasoning scattered throughout. A silver spoon rests inside the bowl on the right side, slightly touching the cucumbers. The bowl sits on a white marbled surface, with a dark soft cloth partly visible on the left side. The lighting highlights the moist and fresh texture of the cucumbers and the creamy sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 English or telegraph cucumbers (or substitute with 4 Lebanese cucumbers)
1/2 cup sour cream (substitute with plain, thick yogurt)

1 tablespoon white vinegar (plain distilled vinegar works too)
1 teaspoon white sugar

1 tablespoon fresh dill, finely chopped
1/2 teaspoon salt

Black pepper, to taste

Instructions

Step 1: Peel the cucumbers and slice them very thinly into 2mm (0.2 inch) slices using a mandoline, or carefully by hand if you prefer.
Step 2: In a small bowl, whisk together the sour cream, white vinegar, sugar, chopped dill, salt, and black pepper until smooth.

Step 3: Toss the cucumber slices with the dressing until evenly coated. Set the salad aside, covered, for at least 4 hours or overnight in the refrigerator to allow the flavors to meld and the cucumbers to soften slightly.
Step 4: Before serving, give the salad a good toss to redistribute the dressing. Serve chilled for the most refreshing taste.

Tips & Variations

For a lighter option, substitute the sour cream with Greek yogurt.

Add a small clove of minced garlic for a subtle kick.
Fresh chives or parsley can be used instead of dill for a different but tasty herb flavor.
To reduce bitterness in cucumbers, briefly salt the slices and drain excess moisture before mixing with the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers will continue to soften and release juice, which will thin the dressing—just give it a stir before serving. This salad is best enjoyed cold and fresh.

How to Serve

A bowl filled with thin, pale green cucumber slices that are covered in a creamy white sauce with small green herb flecks sprinkled evenly. The cucumber slices overlap each other in layers, sitting in a pool of smooth sauce that glistens under the light. A silver spoon rests on the right side inside the bowl, which is white with a soft matte texture. The bowl is placed on a white marbled surface with a dark cloth casually draped beside it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Yes, but English cucumbers are preferred because they have fewer seeds and thinner skin, which results in a more tender texture. If using regular cucumbers, consider peeling them and removing the seeds.

Why should I let the salad sit for several hours before serving?

Allowing the salad to rest gives the cucumbers time to soften and release their juices, which thins the dressing and lets the flavors meld for a more balanced and flavorful dish.