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!Print
This German cucumber salad is a summer tradition in our household. And leftovers are best — the taste is even better the next day!
- 2 large cucumbers
- 1 large yellow onion
- 1/2 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 1/2 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.