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How to Make German Cucumber Salad
- Slice the cucumbers thin – Use a mandoline or sharp knife to get even, wafer-thin slices.
- Salt the cucumbers – Toss slices with a bit of salt and let them sit for 10–15 minutes to draw out excess moisture.
- Drain well – Press out or gently squeeze the cucumbers to remove excess water.
- Make the dressing – In a bowl, whisk together vinegar, sugar, pepper, and optional oil or garlic until combined.
- Toss and chill – Add cucumbers and onion to the dressing, toss gently, and let chill in the fridge for 20–30 minutes. Sprinkle with fresh dill before serving.
Tips & Variations
- For a creamy version: Add a few spoonfuls of sour cream or plain yogurt to the dressing.
- Use red onions for a pop of color and mild bite.
- Add a pinch of mustard or caraway seeds for a more traditional German touch.
- Make ahead: It gets even better after the flavors meld in the fridge for a few hours.
Final Thoughts
German Cucumber Salad is proof that simple ingredients can deliver unforgettable flavor. Light, crisp, and tangy, it’s a refreshing side that brightens up any plate — especially when paired with grilled sausages, roasted meats, or potatoes.
So the next time you’re planning a hearty meal or looking for a fresh salad to serve on a warm day, give this classic German recipe a try. It’s a little taste of the old world — made fresh in your own kitchen.
Would you like a printable version of the recipe or tips for pairing it with traditional German dishes? I’d be happy to help! 🇩🇪🥒✨
