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German Cucumber Salad

German cucumber salad is made by marinating thinly sliced cucumbers in a tangy, creamy dill dressing. Salting first draws out excess moisture for a crisp bite, then chilling melds the flavors.
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Prep Time 15 minutes
chilling 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, German
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Cucumbers and salt
  • 3 English cucumbers
  • 1 tsp kosher salt Use to draw out moisture before dressing.
Creamy dill dressing
  • 0.5 cup sour cream
  • 2 tbsp white vinegar
  • 1 tbsp granulated sugar
  • 2 tbsp fresh dill Chopped.
  • 0.25 small red onion Thinly sliced.
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Salt the cucumbers
  1. Toss the cucumber slices with the salt in a colander and let sit for 15 minutes to draw out excess moisture. Pat dry so the salad stays crisp.
Make the dressing
  1. Whisk together the sour cream, white vinegar, and sugar in a large bowl until smooth. Stir until the sugar fully dissolves.
Combine and season
  1. Add the cucumbers, dill, and red onion to the bowl, tossing to coat evenly. Make sure every slice is lightly dressed.
Add final seasoning
  1. Season with black pepper. Toss once more to distribute evenly.
Chill before serving
  1. Chill for at least 30 minutes before serving to let the flavors meld. Serve cold for the best tangy, creamy texture.
Store leftovers
  1. Store leftovers covered in the fridge for up to 2 days. Re-toss gently before serving.

Notes

For the best texture, pat the salted cucumbers very dry before mixing—watery slices dilute the creamy dill dressing. Refrigerate leftovers in a covered container for up to 2 days; freezing is not recommended. If you want a lighter option, use low-fat sour cream for a similar tangy dressing.