German Cucumber Salad (gurkensalat) With Dill & Sour Cream

Cool, crunchy, and ready in 15 minutes: a creamy dill side that cuts through rich mains and steals the show at cookouts.

Picture your plate loaded with grilled sausages or roast chicken. Now add a cold, crisp, tangy-creamy salad that makes everything else taste brighter. That’s the power move. This old-school German classic takes basic cucumbers and turns them into a refreshing side with huge payoff and minimal effort. Five minutes to slice, ten minutes to brine, and boom—restaurant-level balance at your table.

Why This Recipe Works

Salting = crunch insurance. Cucumbers are 95% water. A quick salt-and-rest pulls out excess moisture so your slices stay crisp instead of turning into a soggy situation.

Balanced dressing, not gloopy sauce. Sour cream adds velvety body, vinegar brings sharpness, and a pinch of sugar smooths the edges. The result is bright, not heavy.

Fresh dill does the heavy lifting. Dill’s aromatic bite is the signature flavor here. It wakes up the cucumbers, plays nice with the cream, and gives that “oh wow” herb hit.

Ultra-thin slices = more flavor per bite. Thinly sliced cucumbers absorb dressing faster and more evenly. Less wait time, better texture—win-win.

Flexible, but still authentic. A spoon of mild mustard, a sprinkle of white pepper, or a whisper of caraway—optional touches that stay true to German roots without complicating things.

What Goes Into This Recipe – Ingredients

• 2 large English cucumbers (about 1.5 lb/680 g), or 4–5 Persian cucumbers
• 1 teaspoon kosher salt, plus more to taste
• 1/2 small red onion or 1 large shallot, very thinly sliced (optional but tasty)
• 1/2 cup full-fat sour cream (120 g)
• 2 tablespoons white wine vinegar (distilled white or apple cider also work)
• 1–2 teaspoons sugar, to balance acidity (optional but classic)
• 3 tablespoons fresh dill, finely chopped
• 1 teaspoon mild Dijon or German mustard (optional)
• 1 small garlic clove, grated or pressed (optional)
• 1/4 teaspoon freshly ground white or black pepper
• Pinch of caraway seeds, lightly crushed (optional, very German, very good)
• 1–2 tablespoons cold water, to loosen the dressing if needed

Cooking Instructions

1. Slice the cucumbers thin. Aim for 1/16–1/8 inch (2–3 mm). A mandoline makes this easy. Add the onion or shallot, if using, to the bowl with the cucumbers.
2. Salt and rest. Sprinkle 1 teaspoon kosher salt over the cucumbers and toss to coat. Let sit 10–20 minutes. You’ll see liquid pooling—exactly what we want.
3. Drain and gently squeeze. Tip off the brine and lightly squeeze the cucumbers by the handful to remove excess water. Don’t wring them to death; you want crunch, not cucumber confetti.
4. Make the dressing. In a separate bowl, whisk sour cream, vinegar, 1 teaspoon sugar, dill, mustard, pepper, and garlic/caraway if using. If it’s too thick, whisk in a tablespoon or two of cold water until it lightly coats a spoon.
5. Toss and taste. Add the cucumbers to the dressing and fold gently. Taste. Add a pinch more salt, a splash of vinegar, or another 1/2–1 teaspoon sugar to find your sweet-sour balance.
6. Chill briefly. Let the salad rest in the fridge for 10–20 minutes to mingle flavors. It’ll get even better (and slightly juicier) as it sits.
7. Finish and serve. Scatter with extra dill and a crack of pepper. Serve cold alongside grilled meats, schnitzel, or any rich main that needs a cool counterpunch.

Storage Instructions

Best within 24 hours. The cucumbers stay crisp and the dressing stays silky on day one. After that, the salad is still good, but it will release more liquid.

Refrigerate in an airtight container for up to 2 days. Before serving leftovers, give it a good toss and drain off excess liquid if needed. If it looks too thin, stir in a spoonful of sour cream to refresh the texture.

Make-ahead tip: Slice and salt the cucumbers up to 4 hours ahead, then store drained slices separately. Mix the dressing and keep it chilled. Combine just before serving for maximum crunch.

Do not freeze. Cucumbers go mushy when frozen—no thanks.

Nutritional Perks

Hydration hero. Cucumbers are mostly water, so this salad cools you down and helps hydration, especially on hot days or with salty mains.

Light but satisfying. Sour cream adds creaminess and helps absorb fat-soluble nutrients, yet the overall dish stays refreshingly low in calories.

Micronutrient boost. You’ll get vitamin K (from cucumbers), a bit of calcium (from sour cream), and antioxidant polyphenols (from dill and onion).

Low-carb and gluten-free. Skip the sugar if you’d like; the dish still slaps IMO thanks to dill and vinegar doing the flavor heavy lifting.

What Not to Do

• Don’t skip the salt-and-rest step. That’s your anti-soggy insurance policy. Skipping it leads to watery dressing and sad cucumbers.
• Don’t slice thick. Thick rounds don’t absorb flavor and feel clunky. Thin slices = better texture and faster marination.
• Don’t overdress. Use enough to lightly coat. You can always add more; you can’t take it off (unless you love paper-towel fishing).
• Don’t use ultra-low-fat sour cream without adjusting. It tends to be watery. If that’s your jam, add a little less water and drain cucumbers extra well.
• Don’t wait days to serve. This isn’t pickles. It’s a fresh salad. The crunch fades over time, and the dressing loosens.
• Don’t nuke the balance with too much sugar or vinegar. Taste as you go. You want bright and creamy, not dessert or paint thinner.

Alternatives

• Greek yogurt swap: Replace half or all the sour cream with thick Greek yogurt. Add an extra pinch of salt and a drizzle of olive oil for richness.
• Dairy-free: Use an unsweetened plant-based yogurt or vegan sour cream. FYI, strain thinner yogurts for 20–30 minutes to reduce water.
• Acid options: White wine vinegar is classic. Lemon juice or apple cider vinegar bring a softer tang if that’s your vibe.
• Sweetener tweaks: White sugar is traditional, but honey, maple, or a keto-friendly sweetener work. Start small and adjust.
• Herb variations: No dill? Try chives, parsley, or tarragon. Different, but still fresh and bright.
• Spice upgrades: White pepper is elegant. A pinch of caraway or celery seed adds a distinct German note.
• Cucumber choices: English or Persian are best. If using standard field cucumbers, peel, halve lengthwise, and scoop out seeds for better texture.
• Add-ins: Thinly sliced radishes, extra chives, or a spoon of capers bring more zing without stealing the spotlight.

FAQ

Do I have to salt the cucumbers first?

Short answer: yes, if you want crunch. Salting draws out water so the dressing doesn’t get diluted. It also helps the slices keep a snappy bite even after chilling.

Which cucumbers work best for this salad?

English and Persian cucumbers have thin skins, small seeds, and a mild flavor—perfect for thin slicing and quick marination. If you only have standard cucumbers, peel and deseed them to avoid bitterness and excess water.

Can I use Greek yogurt instead of sour cream?

Absolutely. Thick Greek yogurt makes a lighter, tangy dressing. For the creamiest texture, use full-fat yogurt, add a tiny drizzle of olive oil, and loosen with a splash of water as needed.

How thin should I slice the cucumbers?

Aim for 1/16–1/8 inch (2–3 mm). Thin slices absorb the dressing faster and feel delicate without turning limp. A mandoline helps keep things uniform, but a sharp knife and steady hand work too.

Can I make this salad ahead of time?

Yes, with a smart tweak. Salt and drain the cucumbers and whisk the dressing ahead, but combine them 30 minutes before serving. If it sits overnight, it’ll still taste great but will release more liquid.

Is sugar traditional in this salad?

Many German family recipes include a pinch of sugar to balance the vinegar and sour cream. It doesn’t make the dish sweet; it rounds the edges. Adjust to taste or skip it if you prefer.

How do I fix a watery dressing?

First, drain off any pooled liquid. Then fold in an extra spoonful of sour cream. Next time, salt the cucumbers longer and squeeze them a bit more. TBH, that step is the game-changer.

What can I serve with this salad?

It loves rich mains: grilled sausages, pork chops, schnitzel, roast chicken, fish, or a burger. It also brightens picnic spreads with potato salad and soft pretzels—hello, summer plate synergy.

Wrapping Up

Simple technique, clean flavors, and a short ingredient list—that’s why this salad wins dinner, potluck, and cookout season. You get crunch, creaminess, and tang in one bowl, all in under 20 minutes. Make it once and you’ll memorize it by accident. Next time the menu skews heavy, you’ll know exactly what to whip up to balance the plate—no sweat, just serious flavor.