If you want a light, refreshing salad that’s quick to make and full of flavor, this Creamy German Cucumber Salad fits the bill. Crisp cucumbers, tangy sour cream, and fresh herbs come together to create a perfect summer side dish.
I come from German and Italian roots, so pickles and potato salad were regulars at family meals. I grew up loving pickles and now enjoy making many kinds of cucumber salads—especially in summer when cucumbers are abundant.
This simple summer salad highlights crunchy cucumbers and is especially welcome on hot days. It also pairs beautifully with burgers and other grilled dishes at barbecues.
Table of Contents
- Cucumber Salad Ingredients
- Best Cucumbers for Cucumber Salad
- Dried Dill or Fresh Dill
- How to Make Creamy German Cucumber Salad
- Cucumber Slicing Tip
- How to Sweat Cucumbers
- Soak the Onion
- How to Store Creamy Cucumber Salad
- Creamy Cucumber Salad Recipe
- What is Gurkensalat?
- Helpful Tips
- What to Serve with Gurkensalat
Cucumber Salad Ingredients
- Fresh Cucumbers
- Kosher Salt
- White Onions – a sweet onion like Vidalia works well; red onion is an option.
- Sour Cream – Greek yogurt can be substituted, or use buttermilk and reduce the vinegar.
- Distilled White Vinegar
- Fresh Dill
- Sugar
- Black Pepper
- Optional: crushed red pepper flakes for a touch of heat.
This overview lists the main ingredients for this gurkensalat recipe. Exact measurements and step-by-step instructions are included in the recipe card below.
Best Cucumbers for Cucumber Salad
Large English cucumbers or smaller Persian cucumbers are great choices. Most fresh garden varieties work fine; aim for mild, non-bitter cucumbers for the best flavor.
Dried Dill or Fresh Dill
Fresh dill gives the salad a bright, herbal note and is preferred, but dried dill can be used in a pinch—start with a small amount and adjust to taste.
How to Make Creamy German Cucumber Salad
This creamy salad is a summer favorite because it’s cool and refreshing. It’s different from a vinegar-based, almost-pickled cucumber salad; here the dressing is creamy and mild.
- Peel the cucumbers if you like, or create striped peel patterns for visual contrast.
Cucumber Slicing Tip
A mandoline slicer helps you make even, thin slices of cucumber and onion. If you prefer thicker slices, that works too—it’s a matter of personal preference.
- Slice cucumbers evenly (mandoline recommended), then toss with salt to draw out moisture. Thin slices absorb dressing better, but slice to your preference.
- Layer the salted cucumbers in a colander over a bowl and press with another bowl to help release liquid. Reserve the drained liquid if you like (some people use it for cocktails).
How to Sweat Cucumbers
“Sweating” cucumbers means salting them to pull out excess water. This prevents a watery salad and helps the cucumbers soak up the dressing. Use a coarse salt like kosher salt for best results.
- While cucumbers sweat, thinly slice the onion and soak it in cold water to mellow its sharpness.
Soak the Onion
Because the onion isn’t pickled in this creamy version, soaking it in cold water reduces its raw bite and improves the final texture and flavor.
- After 30–60 minutes, pat the cucumbers dry with a clean towel to remove excess moisture. Roll them in a towel if needed.
- Whisk together sour cream, vinegar, sugar, black pepper, and chopped fresh dill to make the dressing.
- Drain the onions and combine them with the cucumbers in a large bowl.
- Toss the vegetables with the sour cream dressing until everything is evenly coated.
- Let the salad rest at least 30 minutes (or refrigerate about an hour) before serving to allow flavors to meld. Sprinkle red pepper flakes if you like a little heat.
Sprinkle with a pinch of red pepper flakes if desired.
How to Store Creamy Cucumber Salad
Keep leftovers in an airtight container in the refrigerator. Because this version is cream-based, it can become watery over time—consume within 2–3 days for best texture and flavor.
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
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Creamy Cucumber Salad
Ingredients
- 2 English cucumbers or Persian cucumbers
- 2 teaspoons kosher salt
- ½ small sweet onion thinly sliced
- ½ cup sour cream or full fat plain Greek yogurt
- 3 tablespoons fresh dill chopped
- 2 tablespoons distilled white vinegar
- ½-1 teaspoon granulated sugar you don’t need a lot, just a little bit to balance out the acidity
- 1-2 pinches black pepper
- 1 pinch crushed red pepper flakes
Instructions
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Slice the cucumbers to your desired thickness. (Use a mandoline to keep them uniform.)
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Toss the cucumbers with salt and let them sit 30 minutes to 1 hour to sweat and release excess liquid.
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While the cucumbers sweat, soak the sliced onion in cold water to reduce sharpness.
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After 30–60 minutes, dry the cucumbers with a clean towel and drain the onions.
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Whisk together sour cream, dill, vinegar, sugar, and black pepper until smooth.
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Combine cucumbers and onions with the dressing and toss to coat evenly.
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Refrigerate for about 1 hour to let flavors meld, then serve.
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Optional: sprinkle with crushed red pepper flakes and adjust salt and pepper to taste.
Notes
If substituting dried dill, start with about ½ teaspoon and adjust to taste.
Make-ahead: Salt and dry the cucumbers and onions as directed, but keep them separate from the dressing until 2–3 hours before serving to preserve texture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is approximate and provided as a guide.
What is Gurkensalat?
Gurkensalat literally means “cucumber salad” in German. Immigrants brought cucumber salad recipes to the United States, and it became a Southern favorite. You may encounter two main styles: a vinegar-based, almost pickled version and a creamy version—the recipe here is the creamy style.
Across Germany and regions in the U.S. there are variations, but the term gurkensalat often refers to this creamy preparation.
Helpful Tips
- Greek yogurt can replace sour cream, or use thick buttermilk for a more traditional texture—reduce the vinegar slightly if using buttermilk.
- You don’t have to remove cucumber skin; leaving it adds color and nutrition. For waxy supermarket cucumbers, peeling is recommended. Striped peeling adds a pretty presentation.
What to Serve with Gurkensalat
This cucumber salad pairs well with many summer mains. It’s excellent alongside burgers, fried fish, grilled pork chops, fried shrimp, or ribs—any grilled or fried main benefits from the cool, creamy contrast.