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!
- 2 large cucumbers
- 1 large yellow onion
- ½ cup white vinegar
- 1 to 2 tablespoons white sugar
- Kosher salt
- Fresh ground pepper
- Slice the cucumbers as thin as possible, using a mandolin if desired. Peel and thinly slice 1 onion. Layer the cucumbers and onions in a large shallow bowl, sprinkling salt between each layer and alternating onion layers between cucumbers. Let stand for about 45 minutes to 1 hour, then drain thoroughly.
- Transfer to a serving bowl. Add ½ cup white vinegar, 1 to 2 tablespoons sugar, fresh ground pepper and additional salt, if desired. Taste and adjust seasonings. Stir in a few ice cubes and let stand 10 to 15 minutes, stirring occasionally.