Making a German cucumber salad is a delightful culinary experience that brings a touch of European tradition to any kitchen.
This salad is not just crunchy and cold but also bursting with flavors, particularly the refreshing taste of dill.
It’s a family favorite and highly popular on various cooking channels, often receiving praise for its simplicity and taste.
The recipe, its history, and feedback from enthusiastic viewers are all worth exploring.
The recipe for this cucumber salad has been passed down through generations, originating from Ingrid, who hails from Spanga, Germany.
Growing up, this salad was a staple at summer gatherings and remains a beloved dish in her family.
When Ingrid’s recipes were shared on YouTube, this salad quickly became a hit, garnering half a million views and numerous comments.
It’s a testament to Ingrid’s culinary skills and the universal appeal of this simple yet flavorful dish.
To begin, standard summer cucumbers are needed.
These cucumbers should be peeled to remove their slightly bitter skin.
The peeling process is crucial for achieving the right texture and taste.
For slicing, a Feamster slicer is often used, a tool cherished for over 50 years.
It’s perfect for creating thin, consistent cucumber slices, which are key to the salad’s crunchiness.
Once sliced, the cucumbers are salted and left to sit for about an hour to draw out excess moisture.
Onions play a vital role in this salad, adding a sharp, flavorful contrast to the cucumbers.
A medium-sized onion is ideal, cut into thin strips to mix well with the cucumbers.
The onion not only enhances the salad’s flavor but also adds a satisfying crunch.
After preparing the cucumbers and onions, attention shifts to the dressing, which is the heart of this recipe.
The dressing is a creamy, tangy blend that brings all the ingredients together.
It starts with one cup of full-fat sour cream, which adds richness.
To balance the flavors, three tablespoons of vinegar are added, providing a subtle tang that complements the sweetness of the cucumbers and onions.
For sweetness, two tablespoons of sugar or a sugar substitute like Truvia are included, making the dressing perfectly balanced.
Dill is a star ingredient in this salad, providing a fresh, aromatic flavor that’s quintessential to the dish.
Freshly chopped dill is essential; dried dill simply won’t deliver the same vibrant taste.
Mixing all the ingredients thoroughly, as the cucumbers continue to release water, the dressing will thin slightly, creating a luscious, creamy coating for the vegetables.
The dill adds a pop of color and a burst of flavor that’s simply irresistible.
Tasting and adjusting the salad is a crucial step.
The goal is a perfect harmony of creamy, crunchy, and flavorful elements, with dill, onion, and sour cream all shining through.
If needed, more salt, sugar, or vinegar can be added to suit taste preferences.
This step ensures that each bite is as delicious as the next.
It’s a process that makes the salad truly personalized.
This cucumber salad is incredibly versatile and pairs well with a variety of dishes.
It’s a great side for chicken, fish, beef, or even part of a mixed plate with hummus, cheese, and salami.
Its refreshing taste and creamy texture make it a perfect accompaniment to many meals, enhancing the overall dining experience with its unique blend of flavors.
It’s a delightful addition to any meal.
One viewer reminisced, “My mother was German (Berlin) and she made this every summer with English cucumbers that my father grew, and she would add a small quantity of lemon zest; the fragrance was pure summer. I still make it, I am 76.”
Another viewer offered a creative tip, “I almost cried when I saw you pour out that cucumber juice… next time, add it to a shaker with some ice and vodka (vermouth optional) and quick shake, strain, and garnish with one of your cucumber slices… fabulous drink for the chef.”
See why this German Cucumber Salad recipe has so many folks whipping out their food slicers below!
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