Description
This German Cucumber Salad is a refreshing and tangy side dish featuring thinly sliced cucumbers and onions tossed in a sweet and tangy vinegar dressing with dill. It’s a classic recipe that is easy to prepare, perfect for a light snack or accompanying your favorite meals, and requires chilling to develop its full flavor.
Ingredients
Scale
Vegetables
- 2 large English cucumbers
- 1 small white onion
Dressing
- 1/4 cup white vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dill (fresh chopped or dried)
Instructions
- Slice the cucumbers: Wash and thinly slice the cucumbers into rounds using a mandoline slicer for uniform thickness to ensure even texture and flavor absorption.
- Slice the onion: Thinly slice the white onion into paper-thin strips to blend smoothly with the cucumbers without overpowering their freshness.
- Salt the cucumbers: Place the cucumber slices in a colander and sprinkle with the salt. Let them rest for 30 minutes to draw out excess moisture, then pat them dry with a clean towel to keep the salad crisp.
- Prepare the dressing: In a small bowl, whisk together the white vinegar, sugar, black pepper, and dill until the sugar fully dissolves, creating a balanced, tangy-sweet dressing.
- Combine ingredients: In a large bowl, mix the cucumbers and onions. Pour the dressing over the vegetables and gently toss to evenly coat without bruising the slices.
- Chill before serving: Refrigerate the salad for at least 1 hour to allow the flavors to meld. Stir gently again just before serving to redistribute the dressing.
Notes
- Using English cucumbers reduces the need for peeling due to their thin skin.
- Adjust sugar and vinegar to taste for a sweeter or tangier dressing.
- Fresh dill enhances flavor but dried dill works well as a substitute.
- Ensure the cucumbers are patted dry thoroughly after salting to prevent the salad from becoming watery.
- This salad is best served chilled and consumed within 2 days for optimal freshness.
