Growing up, Gurkensalat meant summer. There wasn’t a meal that this German cucumber salad couldn’t compliment. (Yes, our family was fancy. Alex’s family just called it “pickles”.)
Whatever you call it, a good cucumber salad can’t be beat in the summer. We’ve vinegar-philes in this household, so we’ve been dying to get our hands on some cucumbers. The recipe is my family’s standard, tweaked a bit for our taste. It’s easy to prepare, and requires only a few ingredients. It’s a great accompaniment to a summer meal (perhaps some burgers?).
Got lots of cucumbers? We’re still waiting on our garden cucumbers, but we’ve got lots in store for them, including this recipe!
German Cucumber Salad (Gurkensalat)
Serves about 8
What You Need
2 large cucumbers
1 large yellow onion
1/2 cup white vinegar
1 to 2 tablespoons white sugar
Fresh ground pepper
What To Do
1 Slice the cucumbers as thin as you can (use a mandoline if you have one). Peel and thinly slice the onion. Layer the slices in a large shallow bowl, sprinkling salt between each layer and alternating onion layers between cucumbers.
2 Let stand for about 45 minutes to 1 hour, then drain thoroughly.
3 Transfer to a serving bowl. Add 1/2 cup white vinegar and 1 to 2 tablespoons sugar (we like it on the vinegary side, so we prefer 1 tablespoon). Add fresh ground pepper and more salt, if desired. Taste and adjust seasonings.
4 Place in the fridge and let sit for at least 10 to 15 minutes to chill; or, the original recipe states to stir in a few ice cubes and let stand for 5 minutes. And leftovers are best — the taste is even better the next day!