Ingredients
2 English cucumbers or 4 medium cucumbers thinly sliced
1/2 cup sour cream for dressing
1 tablespoon white vinegar for dressing
1 teaspoon sugar for balancing acidity
1 tablespoon fresh or frozen dill for flavor
1/2 teaspoon salt for seasoning and moisture removal
Black pepper to taste for seasoning
Instructions
1-Start: Start by washing and thinly slicing 2 English cucumbers or 4 medium cucumbers using a sharp knife or mandoline for even slices.
2-Sprinkle: Sprinkle the slices with salt and let them sit for about 20 minutes to reduce wateriness, then rinse and pat dry.
3-Whisk: In a separate bowl, whisk together 1/2 cup sour cream, 1 tablespoon white vinegar, 1 teaspoon sugar, 1 tablespoon dill, 1/2 teaspoon salt, and black pepper.
4-Add: Add the dressing to the cucumbers and toss gently to coat.
5-Cover: Cover and chill in the fridge for at least 4 hours.
6-Serve: Serve with a slotted spoon to drain any excess liquid, keeping the salad crisp and fresh.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧂 Salt cucumbers before dressing to reduce excess wateriness.
🔪 Slice cucumbers very thinly for the best texture and flavor absorption.
🧄 Optionally add thinly sliced onion or garlic, though garlic is not traditional.
- Prep Time: 15 minutes
- Chilling Time: 4 hours
- Category: Salad
- Method: Mixing
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 45