Steps to Make Any-night-of-the-week German Cucumber Salad (Gurkensalat)

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Simple Way to Make Any-night-of-the-week German Cucumber Salad (Gurkensalat). It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from German Cucumber Salad (Gurkensalat), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare German Cucumber Salad (Gurkensalat) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make German Cucumber Salad (Gurkensalat) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can cook German Cucumber Salad (Gurkensalat) using 13 ingredients and 6 steps. Here is how you cook it.

A German side dish or salad that often gets overlooked, but makes for a great accompaniment to most German meals. A great side too with grilled meats, especially with brats and chicken. It's very popular when “cukes” are in season / garden harvested, but year-round enjoyment when store bought should also be considered.

Ingredients and spices that need to be Take to make German Cucumber Salad (Gurkensalat):

1. 2 large cucumbers, peeled, very thinly sliced
2. 1/2 small sweet or white onion, very thinly sliced
3. Dash salt
4. 1/4 cup water
5. 2 Tbs. light oil (or olive oil)
6. 3 Tbs. apple cider vinegar
7. 2 Tbs. sugar
8. 2 Tbs. sour cream
9. 1 pinch pepper
10. 1/4 cup “fresh” dill, very finely chopped
11. 1 Tsp. dried chives
12. 1 Tsp. dried parsley
13. 1 Tsp. fresh lemon juice

Instructions to make to make German Cucumber Salad (Gurkensalat)

1. Peel the cucumbers and slice the “cukes” very thin so that they’re almost transparent. Place in a bowl and dust lightly with salt as you go. This will draw out the moisture.
2. Slice the onion thinly and then cut in half. Place them in the bowl on top of the cucumber slices. Allow this to sit for 30 minutes.
3. In a small measuring cup (1 cp.), mix the water, oil, cider vinegar, and sugar until dissolved. Add the sour cream, dash of pepper, and mix well.
4. Taste for a balance of even sweetness and sour and adjust accordingly. Add fresh dill, chives, parsley, and lemon juice and mix well. Set aside.
5. Gently squeeze excess moisture from the cuke slices and drain the juices. Pour the dressing over the slices, fold over a few times, and refrigerate. After 2-3 hours fold over again.
6. One hour later, drain the bowl juices into a measuring cup and taste for proper balance. Adjust for taste accordingly and pour over the salad. Serve at slightly below room temperature or chilled.

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