Ingredients
Equipment
Method
- Begin by peeling your cucumbers. You can choose to peel them completely or leave some strips of the peel for visual appeal. To remove the seeds, slice the cucumber in half lengthwise and use a spoon to gently scoop out the seedy core. Once peeled and seeded, slice the cucumbers thinly. Aim for slices that are about 1/8 inch thick. This ensures a pleasant texture and allows them to absorb the creamy dressing. Place the sliced cucumbers in a colander set over a bowl or in the sink. Sprinkle about half of the salt over the cucumber slices. Let them sit for at least 10-15 minutes. This salting process will draw out excess moisture from the cucumbers, preventing your salad from becoming watery and making it wonderfully crisp. After salting, gently pat the cucumber slices dry with paper towels to remove any remaining moisture.3 large cucumbers, 1/2 teaspoon salt
- In a medium-sized mixing bowl, combine the sour cream and plain yogurt. Stir the two dairy components together until they are well incorporated and smooth. This forms the creamy base of your dressing. Add the finely chopped fresh dill to the sour cream and yogurt mixture. Stir in the white vinegar, which will provide a subtle tanginess to balance the richness of the dairy. Next, add the granulated sugar. The sugar helps to round out the flavors and cut through any potential sourness. Finally, season the dressing with the remaining salt and black pepper to your personal preference. Taste the dressing at this point and adjust the salt, sugar, or vinegar as needed until you achieve a balanced and delicious flavor profile that you enjoy.1 cup sour cream, 1/4 cup plain yogurt, 2 tablespoons fresh dill, 1 tablespoon white vinegar, 1 teaspoon granulated sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Add the prepared and patted-dry cucumber slices to the bowl with the dressing. If you are using red onion, add it now as well. Gently toss everything together to ensure that all the cucumber slices are evenly coated with the creamy dressing and dill mixture. Be careful not to overmix, as this can bruise the cucumbers.3 large cucumbers, 1/4 cup red onion
- For the best flavor and texture, cover the bowl tightly with plastic wrap or a lid and refrigerate the Creamy German Cucumber Salad for at least 30 minutes before serving. This chilling time allows the flavors to meld together and the cucumbers to become even more crisp and refreshing. The longer it chills, the more the flavors will develop.
Notes
Leftovers of this Creamy German Cucumber Salad can be stored in an airtight container in the refrigerator. The salad typically stays fresh for 2-3 days. Freezing is generally not recommended.
