• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Mrs Jones's Kitchen logo

  • ALL RECIPES
  • BUDGET
  • ABOUT
  • CONTACT
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • ALL RECIPES
  • BUDGET
  • eBooks
    • Welcome To ME
    • 10 Soups
    • 10 Muffins
    • 12 Christmas Cookies
  • About
  • Contact
  • Services
  • Recipe Shop
    • Facebook
    • Instagram
    • LinkedIn
  • ×

    Home » European

    German Cucumber Salad (Gurkensalat)

    By Robyn | Published: Jan 1, 2022 | Modified: Jul 4, 2022

    TO THE RECIPE

    This simple vinegar dressed German cucumber salad with dill is fresh, light and such a delicious way to enjoy cucumbers. Made from a handful of simple ingredients, and ready in under 10 minutes, this light and refreshing summer salad is a tasty recipe to use up a glut of cucumbers.

    German cucumber salad ready tp serve on a white plate, extra fresh dill sprinkled around the side
    Jump to:
    • What is gurkensalat
    • Why we love this recipe
    • Ingredient notes and substitutions
    • How to make Gurkensalat from scratch
    • FAQ
    • My recipe tips
    • Serving Ideas
    • Make ahead/storage
    • Why not try…
    • German Cucumber Salad (Gurkensalat)

    What is gurkensalat

    Thinly sliced cucumbers are mixed in a oil-vinegar dressing together with dill to make a light German cucumber salad. While creamy cucumber salads are common throughout Germany this variation, with a vinaigrette dressing, is a traditional Southern Germany dish.

    Why we love this recipe

    • Easy – chop the cucumber, spring onion and fresh dill, mix the vinaigrette, then combine.
    • Dairy free German cucumber salad – with no sour cream or yogurt, this salad is suitable for those on a dairy free diet or vegan diet.
    • The salad is also gluten free.
    • It is such a refreshing salad, and really delicious on a hot summers day.
    • This traditional German side dish is perfect for bbqs, with grilled meat or fish, or mushroom schnitzel.

    Ingredient notes and substitutions

    • Cucumbers – use English cucumbers (hothouse cucumbers) or Lebanese (Persian) cucumbers as they have thinner skins.
    • Dill – this fresh aniseedy herb is popular in Southern Germany, but you could use finely chopped parsley as is often used when making gurkensalat in Northern Germany.
    • Salt – sea salt or kosher salt
    • Sugar – white granulated sugar.
    • Spring onion – aka green onions. You can substitute with a little finely diced onion. If you don’t want the harsh onion taste then soak the onion in hot water for 2 minutes and drain before adding it to your cucumber salad.
    • Oil – I often use a mild olive oil, you could use another neutral tasting oil such as avocado oil or grapeseed oil.
    • Vinegar – white wine vinegar or apple cider vinegar.
    ingredients for German cucumber salad laid out on a grey tray.

    How to make Gurkensalat from scratch

    1. Mix the olive oil, vinegar, salt and sugar together to make the dressing.
    2. Thinly slice the cucumbers (either with a sharp knife or using a mandolin), and mix with chopped spring onions and fresh dill.
    3. Pour the dressing over the sliced cucumbers and stir to combine. Chill for a couple of hours before serving.
    step by step photos of making gurkensalat: whisking the vinaigrette, slicing cucumber, onion and dill, mixing the vinaigrette with chopped cucumber
    close up of gurkensalat on a white plate, sprinkled with fresh dill, ready to serve

    FAQ

    Do I have to peel cucumbers?

    It depends on the variety of cucumber. English cucumbers and Persian/Lebanese cucumbers have thin skins so you don’t need to peel them.

    Why is my cucumber salad watery?

    The liquid released from cut cucumbers seeps in to the dressing, making the cucumber salad watery. To prevent this from happening, remove as much liquid as possible from the cucumbers by salting them and leaving them for a few minutes before patting dry. The salt removes the moisture from the cucumbers, meaning it won’t seep in to your salad.

    How do you keep cucumbers crunchy?

    Salting the sliced cucumber will help to keep it crunchy. When storing cucumbers in the fridge, make sure they are dry, and keep them cold but not too cold – you don’t want them to freeze as this makes them go mushy.

    Should you remove the seeds from cucumbers?

    If your cucumber has large seeds in the centre, these watery seeds can make your cucumber salad watery. You can remove them by using a spoon to scrape down the centre of the cucumber.

    My recipe tips

    • If your cucumbers are waxed, peel them with a vegetable peeler before slicing. If they are unaxed you don’t need to bother with this step.
    • Slice the cucumbers really thinly. Either carefully with a sharp knife or use a mandolin.
    • Don’t skip the sugar – this is an important ingredient in authentic German salad recipes like this one.
    • Let the salad rest in the fridge for 3 hours to chill down. It will become slightly more watery, but don’t worry.
    • If you are making the cucumber salad and are leaving it in the fridge overnight, and don’t want a watery salad, salt the cucumbers, leave for 15 minutes in a colander to drain, then pat dry with kitchen paper towel before adding to the dressing.

    Serving Ideas

    You can serve this German cucumber salad cold or at room temperature.

    • Pork – it goes so well as a side to grilled or baked pork chops, sausages,
    • Chicken – we love it with this chicken traybake
    • At a bbq or potluck alongside sausage rolls, beetroot and feta salad, ezme, kisir

    Make ahead/storage

    This salad will keep in the fridge, covered, for 24-48 hours. I find the cucumber becomes a bit too soft for my liking after 24 hours, but Mr Jones still liked it after that time.

    Why not try…

    You may also like these other German recipes:

    • Flammkuchen (German Pizza)
    • Nussecken (German Nut Corners)
    • Black Forest Eton Mess
    • Authentic Zimtsterne (German Cinnamon Stars)
    gurkensalat on serving dish and smaller dish with a fork ready to eat

    German Cucumber Salad (Gurkensalat)

    Author: Robyn

    This refreshing German cucumber salad (gurkensalat) with a vinegar and dill dressing, is ready in minutes, and is a tasty light summer salad
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Course Side Dish
    Cuisine German
    Servings 4 people
    Calories 42 kcal

    Ingredients
      

    • 1 tablespoon white wine vinegar or cider vinegar
    • 1 tablespoon olive oil
    • pinch granulated sugar to taste
    • pinch sea salt to taste
    • 1 cucumber or 2 Lebanese cucumbers
    • 1 spring onion
    • ½ tablespoon dill finely chopped

    Instructions
     

    • In a small bowl, whisk the vinegar and olive oil with a pinch of white sugar and salt. Check seasonings and place to one side.
    • Finely slice the cucumbers and the spring onions and finely chop the dill, and place on a plate or in a bowl.
    • Pour the dressing over the cucumbers and mix well.
    • Serve immediately or keep in the fridge for up to 2 days. (If you intend to keep in the fridge overnight I recommend salting the cucumbers first to avoid a watery salad, see tip below.)

    Notes

    Cucumbers – Use English cucumbers (hothouse cucumbers) or Lebanese (Persian) cucumbers as they have thinner skins.
    Dill – this fresh aniseedy herb is popular in Southern Germany, but you could use finely chopped parsley as is often used when making gurkensalat in Northern Germany.
    Salt – sea salt or kosher salt
    Sugar – white granulated sugar.
    Spring onion – aka green onions. You can substitute with a little finely diced onion. If you don’t want the harsh onion taste then soak the onion in hot water for 2 minutes and drain before adding it to your cucumber salad.
    Oil – I often use a mild olive oil, you could use another neutral tasting oil such as avocado oil or grapeseed oil.
    Vinegar – white wine vinegar or apple cider vinegar.
    If your cucumbers are waxed, peel them with a vegetable peeler before slicing. If they are unaxed you don’t need to bother with this step.
    Slice the cucumbers really thinly. Either carefully with a sharp knife or a mandolin.
    Don’t skip the sugar – this is an important ingredient in authentic German salad recipes like this one.
    Let the salad rest in the fridge for 3 hours to chill down. It will become slightly more watery, but don’t worry.
    Salting the cucumber slices: If you want to make the salad ahead of time, or leave overnight, to avoid a watery salad, salt the cucumbers, leave for 15 minutes in a colander, then pat dry with kitchen paper towel before adding to the dressing.

    Nutrition

    Calories: 42kcalCarbohydrates: 2gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 2mgPotassium: 112mgFiber: 1gSugar: 1gVitamin A: 88IUVitamin C: 3mgCalcium: 13mgIron: 1mg
    Keyword cucumber salad, no sour cream, summer salad

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

    « Turkish Sumac Onions
    Haydari (Turkish Yogurt Sauce) »

    Reader Interactions

    Let me know your thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • LinkedIn
    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

    Latest

    • Yasai Gyoza (Veggie Gyoza)
    • Turkish Sumac Onions
    • Malfouf Salad
    • Haydari (Turkish Yogurt Sauce)
    • Polish Cucumber Salad (mizeria)
    • White Bean Caprese Salad

    Loved Right Now

    • Parmentier Potatoes
    • Bourbon Biscuit Recipe
    • Savoury Mince
    • Easy Indian Chapati Recipe
    • Rocket Pomegranate Salad
    • Chicken and Ham Pie

    Footer

    Services

    Recipe Creation
    Recipe Audits
    Photography | Portfolio
    Videos
    eBooks

    Information

    About
    Contact
    Disclaimer
    Accessibility Policy
    Terms & Conditions
    Privacy Policy
    Cookie Policy

    Recipe Customers

    Register
    Log in
    Recipe Shop
    Terms of Business

    Copyright © 2022 Mrs Jones Kitchen International

    Website by Vanilla Ink