Traditional German Dill Cucumber Salad

This cucumber salad, in German called "Gurkensalat", with fresh dill and a traditional sweet and sour dressing is my grandmother's go-to side for Schnitzel. It is a fantastic light and fresh tasting side salad which can be combined with many different dishes and takes minutes to prepare.

this to try later

My grandfather's favorite food of all time has always been a nice crispy Schnitzel. If my grandmother would ask him what he'd want to eat, Schnitzel was the answer! He could have eaten it three times a week or more if she had let him! This cucumber salad has always been the standard side for his Schnitzel, except for the few weeks of asparagus season in Germany.

The dressing is traditionally sweet and sour with a one to one sugar and vinegar ratio. You might wonder while reviewing the recipe why there is a lot of dressing for a fairly small amount of cucumbers. There is a simple reason for it. When pairing this cucumber salad with Schnitzel and potatoes, use the salad dressing for your potatoes. I like to mash them a little with my fork so the potatoes soak up the dressing and the flavors melt together. As a result, you have something like a lukewarm potato salad.

Ingredients

These are the ingredients you need to prepare this cucumber salad. Detailed measurements can be found on the bottom of the page 👇

Cucumber, Onion & Dill

Cucumber - I use English cucumbers which have thinner skin and the seeds are soft and do not have to be removed before eating. This makes them perfect to be eaten fresh!

Onion - I usually use red onions which are great for salads. You can also use green onions, shallots or sweet onions. If you don't like the taste of raw onion or want to avoid the smell following raw onion consumption, glaze the onions very briefly in a pan on low heat with some olive oil.

Dill pairs perfectly with cucumbers and is, therefore, a very common combination. Besides other health benefits, cucumbers help with digestion and is rich in antioxidants. Like most herbs, I use fresh dill if available as any processing will have a negative impact on flavor and health benefits. However, dill is one of the herbs which will still be excellent if used as a frozen herb. If you don't like dill at all, simply leave this ingredient out.

Which Vinegar to use

The vinegar I use varies depending on what I have available or my mood. The recipe instructions are based on apple cider vinegar. Here are some I can recommend:

• Apple Cider Vinegar 🍎
• White Wine Vinegar
• Raspberry Vinegar
• White Distilled Vinegar (high acidity)

Keep in mind that depending on the type of vinegar used, the acidity could increase or decrease and you may have to adjust the sugar vinegar ratio slightly. E.g. if your vinegar is rather mild, like raspberry vinegar, use a bit less sugar or more vinegar.

Other Dressing Ingredients

Oil - As for almost all my salads, I use extra virgin olive oil. Any other quality salad oil will work for this recipe.

Sugar - Since this is a traditional family recipe, I use regular refined sugar. I haven't tried to use brown sugar or other sweeteners. If you'd like to substitute, I would recommend sugar or sweetener that does not have a strong unique flavor, like honey. Cucumbers do not have a very strong taste and can easily be overpowered by other ingredients.

Water, Salt & Pepper - Our last three ingredients. The water will literally water the dressing down, balance all flavors, keep the cucumbers moist and create a refreshing dressing to dip your bread or potatoes in. I don't have to explain salt and pepper 😉

How to make this cucumber salad

This is a very simple refreshing and versatile salad! Very easy and quick to prepare! Just follow the steps below.

1. Wash and peel the cucumber.
2. Slice the cucumber thinly using a knife or if available a mandolin.
3. Mix oil, vinegar, sugar, salt and pepper in a bowl.

4. Stir the water into the dressing mix. The water should be lukewarm so the sugar and salt dissolve properly.
5. Add the onions to the dressing.
6. Bring it all together - Lastly, mix the dressing with the dill and sliced cucumbers. Let the salad sit for a minimum of 10-15 minutes before serving so the cucumbers can absorb the dressing.

What to serve with German Cucumber Salad

This salad is extremely versatile and can be a great addition to a variety of dishes. The refreshing flavors of dill and cucumber make it a perfect spring and summer side. Ideal for BBQs or a picnic in the park.

Pair it with BBQ'd meat, roasts, fish or other seafood and chicken. As mentioned initially, This salad is an irreplaceable staple to be served with fresh and crispy Authentic German Schnitzel in my family.

More Side Dishes