Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, german cucumber salad (gurkensalat). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This German cucumber-dill salad, called gurkensalat, with its winning combination of vinegar and sugar in the dressing, makes a refreshing summer salad that goes well with many types of meat, especially pork. They also make a flavorful addition to a chicken salad or tuna salad sandwich. German Cucumber Salad (Gurkensalat) Kimberly Killebrew, www.daringgourmet.com.
German Cucumber Salad (Gurkensalat) is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. German Cucumber Salad (Gurkensalat) is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook german cucumber salad (gurkensalat) using 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make German Cucumber Salad (Gurkensalat):
- Take 2 large cucumbers, peeled, very thinly sliced
- Take 1/2 small sweet onion, very thinly sliced
- Take Dash salt
- Get 1/4 cup water
- Prepare 2 Tbs. light oil (or olive oil)
- Make ready 3 Tbs. apple cider vinegar
- Get 2 Tbs. sugar
- Get 2 Tbs. sour cream
- Take 1 pinch pepper
- Prepare 1/4 cup “fresh” dill, very finely chopped
- Take 1 Tsp. dried chives
- Get 1 Tsp. dried parsley
- Make ready 1 Tsp. fresh lemon juice
This German Cucumber Salad is just creamy enough to complement the crisp summer cucumbers without being overly heavy. German Deli Cucumber Salad (Gurkensalat) Recipe by Polar Bear. Translated from the German recipe of Maria Hedwig Stuber. Creamy German Cucumber Salad, or Gurkensalat, is a fresh and simple side dish featuring thinly sliced cucumbers in a sour cream and dill dressing!
Instructions to make German Cucumber Salad (Gurkensalat):
- Cut the cucumbers ends off and peel the cucumber skins with a potato peeler. Slice the “cukes” very thin so that they’re almost transparent.
- Place in a medium size bowl in layers, very lightly sprinkling the cukes with salt as you go. This will draw out the moisture.
- Take the half onion and cut the end off. Peel back the outer skin. Crosswise cut in half and thinly slice it up. Place in the bowl on top of the cucumber slices. Allow this to sit for 30 minutes.
- In a small bowl or measuring cup (2 cp.), mix the water, oil, cider vinegar, and sugar until dissolved. Add the sour cream, dash of pepper, and mix well.
- Taste for a balance of even sweetness and sour. If too tart, add a pinch of sugar and a dash of water. If too sweet, add a dash of vinegar and/or water.
- Now add fresh dill, chives, parsley, and lemon juice and mix well. Taste for right balance.
- Gently squeeze excess moisture from the cuke slices and tilt the bowl to drain the juices. Gently fold 2-3 times to mix.
- Pour the dressing over the cucumbers and onions, fold over, and refrigerate for at least 3-4 hours. Fold over again once or twice during the refrigeration or marinating process.
- Drain bowl juices into a measuring cup and taste for balance. Adjust for taste and pour over the salad. Using a slotted spoon, serve at slightly below room temperature or chilled.
My mom is a native German, so every few years we trek back to the homeland to visit her side of the family. German cucumber salad recipe, aka Gurkensalad, is one of our favorite summer salad recipes. In fact, it's one that I just can't alter. I've tried, BUT, nothing beats this original recipe that I grew up with. It seems, that whenever I make it, I never make enough.
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