This German Cucumber Salad was handed down from my Great-Grandmother and we make it all summer long. The method is definitely different than you might be used to, but it’s the only way I have ever made it! (And it works!) If you love cucumber, don’t miss my Buffalo Chicken Salad!

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German Cucumber Salad

Also called Gurkensalat, this version of this recipe is simple, easy, and delicious. As I mentioned, it was handed down by my 100% German Great-Grandmother! After serving it over the years I understand that there are several variations of this recipe in Germany, similar to an apple pie for Americans. Some folks add potatoes, some add carrots, some use a soured-cream and dump it all together and let the cucumbers sweat. We have always left the skins on the cucumbers for more texture and flavor, but they can also be peeled prior to slicing if you prefer. I think the flavor is great when it can be marinated for several hours before serving, but my favorite is eating it right after the heavy cream is added!

How to Make a German Cucumber Salad

What is in a Cucumber Salad?

Not only does this old-fashioned salad taste so good with a strong dish like Stuffed Buffalo Chicken or Jalapeno Popper Stuffed Chicken, but it uses up all of those abundant cucumbers in the garden! It is cool, refreshing, and crunchy.

The method is what makes this recipe unique!

Spoonful of Cucumber Salad

How to Make German Cucumber Salad

Start by cutting the cucumber. I like to use a mandolin to make sure that every piece is the same size, but it is not necessary. (And can be therapeutic to chop by hand if you like chopping vegetables!) Then chop the onions and separate them into pieces. Add all of the cucumber and onion to a bowl and cover in 1/4 cup (nope, that is not a misprint!) salt. The salt will draw all of the liquid out of the cucumber. Let that sit about a couple of hours.  You just might be surprised with how much liquid comes out!

Drain the liquid and then rinse the cucumbers and onion in cool water. My MIL rinses them well at this stage, however, we love a saltier flavor so only lightly rinse.

I highly recommend taste testing at this point! If it is too salty now, it will be too salty when you prepare it! Rinse again if needed. Also, when you add the heavy cream it will tone down much of the saltiness.

Once the cucumbers are rinsed, add in the heavy cream, vinegar, and fresh chopped dill. Stir well.

It can be served immediately (my fav!) or refrigerated until ready to serve, up to overnight.

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4.95 from 35 votes

German Cucumber Salad

Prep Time 15 minutes
Resting Time 2 hours
Also called Gurkensalat, this version of this recipe is simple, easy, and delicious!

Ingredients

  • 2-4 medium cucumbers about 8 cups cucumbers
  • 1 large white onion thinly sliced
  • 3 tablespoons salt
  • 2 teaspoons vinegar
  • 1 cup heavy whipping cream or sour cream
  • 2 tablespoons fresh dill chopped fine

Instructions

  • Slice cucumbers thin and place in a large bowl. (We use a mandoline.)
  • Slice onion and place in the bowl with the cucumber.
  • Sprinkle salt over top. Let sit for 2 hours, or until there is a large amount of liquid in the bowl, almost covering the cucumbers.
  • Drain cucumbers and onion and rinse with cold water. (Taste test here. You can always rinse again if it seems too salty.)
  • Add heavy cream, vinegar, and fresh dill and stir well.
  • Serve immediately or refrigerate until ready to serve.

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Reader Comments

  1. What is the aim of drawing off the liquid with the salt? I love cukes & onions but Mother never put cream or milk in the salad. Just vinegar, salt & pepper. I plan to try this but wonder if the cukes get ‘rubbery’ with the liquid pulled out. Comments please.

    1. It’s to draw out the water so that your dressing doesn’t get diluted and, well, watery. You’d be amazed at how much water is in a cucumber. So it’s really the best way to go. For eggplant as well. And you can rinse most of the salt off if you are patient and use a colander rather than trying to fill the bowl over and over again.

      1. I’ve been known to salt my cucumbers and let them sit overnight to get out the water. I think it makes all the difference. I make various versions of cucumber salad, though this is my favourite. If you have leftovers, they will become watery and it helps to remove as much as you can beforehand. (My husband is a huge cucumber salad fan so I generally make lots!)

      2. My Grandma used this stuff called ‘Milnot’ in place of your sour cream/whipping cream, but I have never found it.

  2. This is the way I learned to make it except we pressed the salad . Put a plate on it and a a weight and leave it for a few hours draining it often…

  3. My MIL made this and my husband grew up with it but no whipping cream, sour cream. The dressing was simply 3 Tbs of oil, 2 Tbs white vinegar, 2 tsp of sugar and 1 tsp of salt with half an onion sliced and one peeled and sliced cucumber.

  4. Unfortunately, this recipe did not turn out for me. It was impossible to rinse out the salt taste of the cucumbers and was quite bland otherwise. Will not be making again.

  5. Howdy home chefs. If I may contribute, I slice the cukes up pretty thin. I make a sauce of Honey or real maple syrup, a little water, 2 oz coconut or seseme oil, 2 oz apple cider vinegar, add diced tomato, a small vidalia onion cut finely and VOILA…one great side

  6. ring the cucumbers out and rinse I make this with just onion cucumbers water and vinegar pepper we love it so make sure to rinse and wring out cucumbers

  7. Becky mentioned she stirred the salt into the cucumbers and onions instead of sprinkling the salt on the top. This has to be why hers was too salty. She also rinsed the salt off.

  8. 3 stars
    Thinking I will have to throw it out. I put salt on cucumbers and onion therein stirred it in. Let sit about an hour and a half. I rinsed and rinsed. Actually I bathed the cucumbers in cold water, still could not get the salt out. Maybe I shouldn’t have stirred to salt throughout, just let it sit on top.

    1. Don’t throw it out! If you rinsed then you did it right! Add the cream and you will have the perfect dish. 🙂

      1. 1/4 cup of salt and multiple soakings and rinsing did not take the salt away, I did end up throwing it out. Such a waste of time and money.

      2. Love the recipe Amanda I make it all the time. And im a bachlorer that cook or spell!! If i have no cream i actually mix mayo and sour cream but the salt is a neccesity. Im not a huge salt fan but yet have NEVER thought the cukes were salty after rinsing its a must to get the water out
        !! Im not understanding why people are having issues. If they dont want to do the 1/4 cup then use a heavy hand with a salt shaker in layers is what i do. I do version of this without the cream because i freeze it. So i go heavy on the viegar/water and bit of sugar. I’ll feeze 20 tupper dishes for winter. Eat them right out of the containor as a side or drain and add cream!! Their awesome!

  9. Wow, just Wow….and not in a good way! I think someone played a trick with the salt –and NO–do NOT use 1/4 cup or you will end up throwing yours out just as I did. I’m the one who reaches for the salt shaker even before tasting my food, but with this one, ummm, no. Just. no.

    1. Did you READ the recipe? You sprinkle the cucumbers with salt, they release liquid, you DRAIN THEM and RINSE THEM. My goodness, if you ate these with 1/4 cup salt on them I have no sympathy for you.

      1. 5 stars
        I was trying to post a photo because I made this three days ago. The key is to wash off the salt, (drain it really well and I usually do a quick rinse and then squeeze it out.) I use one cup of milk with 1/3 cup vinegar and that makes it curdle, add pepper. No salt because there is still some residual. Mix it together and yummy

      2. 5 stars
        I agree with you!! I always salt my cucumbers, and then I rinse them when I make any kind of cucumber salad!!!!!

  10. Hungarian alternative drops the cream and uses a good dose of chopped garlic plus a little celery seed instead of dill.

  11. Let it sit in fridge a couple hours (NOT DAys) with all that salt. And rinse rinse rinse…then one more time.

    I will let you all guess how mine turned out…

    I will try again, and not slice my cucumbers so thin.

  12. I will try this as love to try all of my dad countrý where he was born. so hope you will have more German recipies

    1. This has been made in my family for generations. We all love it. I prefer my cucumbers more thick. My sister puts sour cream in hers. I just prefer milk and love to eat it over hot mashed potatoes. Makes a great salad in it own also with diced tomatoes added. I also prefer a “yellow” onion.

      1. I make this salad with the same ingredients but I use apple cider vinegar, a little sugar and pepper.

4.95 from 35 votes (15 ratings without comment)

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