German Cucumber Salad Recipe (Gurkensalat) with Sweet-Sour Dill Dressing

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

German cucumber salad, known as Gurkensalat, is a simple dish of very thinly sliced cucumbers dressed in a light sweet-sour mixture of vinegar, oil, sugar and dill. Some versions are creamy with sour cream, while many family-style versions are clear and sharp. This recipe covers both, starting with the classic vinegar dressing, and serves four to six.

Ingredients

• 2 large English cucumbers or 3 medium slicing cucumbers (about 1 3/4 pounds)
• 1 teaspoon fine salt
• 1/4 cup white wine vinegar (or distilled white vinegar)
• 3 tablespoons water
• 2 tablespoons neutral oil such as sunflower or canola
• 1 tablespoon granulated sugar
• 1/4 teaspoon freshly ground white or black pepper
• 2 tablespoons chopped fresh dill
• 1 tablespoon finely chopped fresh chives
• 1 small shallot or 1/4 small yellow onion, minced (optional)

Instructions

1. Wash the cucumbers and peel them if the skin is tough. Slice into paper-thin rounds, about 1/16 inch. A mandoline or a cucumber slicer is the traditional tool for this.
2. Toss the slices with the salt in a bowl and let stand for 10 minutes. Squeeze small handfuls gently to release liquid, then drain it off. Do not rinse.
3. In a small bowl or jar, whisk or shake the vinegar, water, oil, sugar and pepper until the sugar dissolves.
4. Pour the dressing over the cucumbers, add the shallot, and toss.
5. Fold in the dill and chives.
6. Let the salad marinate in the refrigerator for 30 minutes to 2 hours. Taste and adjust with more sugar, vinegar or salt.
7. Serve cold with a slotted spoon, or with a little of the dressing spooned over the top.

Two Dressing Styles

Creamy Version

Skip the water and oil. Whisk 1/2 cup sour cream with 2 tablespoons vinegar, 2 teaspoons sugar, a pinch of salt and the dill. Fold into the drained cucumbers right before serving. Because the cucumbers release liquid into the cream, the salad is best eaten within an hour or two.

Tips for Authentic Flavor

• Slice as thin as you can. Thin slices absorb the dressing quickly and have a delicate texture that is typical of the dish.
• Do not skip the water. A few tablespoons of water soften the vinegar bite and let the dressing coat the slices without overpowering them.
• Dissolve the sugar fully. Undissolved sugar sinks to the bottom. Whisk until the liquid looks clear.
• Use fresh dill. Dill is the signature herb. Parsley can fill in if none is available, but the flavor will be different.
• Taste after chilling. Cold temperatures mute sweetness and acidity, so adjust once the salad has rested.

Variations

With Paprika

Dust the top with a pinch of sweet paprika just before serving. This is a common finish in southern German homes.

With Garlic

Add one small grated garlic clove to the dressing for a sharper edge. Use sparingly since raw garlic grows stronger as it sits.

With Radish

Thinly slice 4 radishes and fold them in for peppery color.

Lemon Instead of Vinegar

Use 3 tablespoons lemon juice and reduce the water to 2 tablespoons for a fresher, citrus-forward version.

With Bacon

Crumble 3 slices of cooked bacon over the creamy version for a smoky contrast.

What to Serve With Gurkensalat

The salad is a classic side with breaded pork or veal schnitzel, grilled sausages, meatballs, roast chicken and boiled or pan-fried potatoes. It also fits a cold supper plate with rye bread, sliced cheese and cured meats. The sharp, juicy cucumbers cut through fried and fatty foods.

Storage

Refrigerate in a covered container for up to 2 days. The clear version holds up better than the creamy one and actually improves for the first day as the slices pickle lightly. The creamy version keeps up to 1 day. Neither freezes well. If the dressing pools at the bottom, that is normal; stir before serving.

Regional Differences in Gurkensalat

Gurkensalat varies from region to region and even from household to household. In northern Germany, cooks often favor the creamy style with sour cream or crème fraîche and a good amount of dill. In the south, particularly Bavaria and Swabia, the clear, vinegary version dominates, often with a little sugar and sometimes a spoonful of the cucumber liquid kept in the dressing. Some families add a pinch of caraway or finely chopped onion, and others prefer chives over dill.

Because there is no single official recipe, think of the formula as a ratio: roughly one part vinegar to one part water to one part oil, with sugar added to taste. Start with the quantities above and adjust to match the way you remember it or the way the main course calls for it. A rich pork dish usually calls for sharper acidity, while a plain fish or potato plate benefits from the creamy version.

Menu Ideas

• Schnitzel plate: Wiener schnitzel, parsley potatoes and clear Gurkensalat with lemon wedges.
• Summer supper: Cold sliced roast pork, rye bread, mustard and creamy Gurkensalat.
• Grill night: Bratwurst, potato salad and cucumber salad served in small bowls.
• Light lunch: Boiled new potatoes with quark or sour cream and cucumber salad on the side.

Preparing Ahead for a Gathering

For a larger meal, slice and salt the cucumbers a few hours ahead, drain them, and keep them in a covered bowl in the refrigerator. Whisk the dressing separately in a jar. Toss them together about 30 minutes before serving so the slices stay crisp but pick up the flavor. Bring the jar to the table in case the salad needs a splash more dressing after sitting.

FAQ

Should I salt the cucumbers for German cucumber salad?

Many traditional cooks do, as it removes excess water and concentrates flavor. Others skip it and simply serve the salad soon after dressing. Salting for 10 minutes gives the most consistent result, especially with thin slices.

Which vinegar works best?

White wine vinegar is mild and widely used. Distilled white vinegar is sharper, so reduce it by a tablespoon or add extra water. Apple cider vinegar adds a fruity note.

Can I make it the day before?

The clear version can be made a day ahead and will taste well-marinated. For the creamy version, mix the dressing ahead but combine it with the cucumbers close to serving time.

Is German cucumber salad the same as Polish mizeria?

They are similar. Mizeria is usually made with sour cream or yogurt, sugar, dill and a little lemon or vinegar, so it resembles the creamy version above. The clear vinaigrette style is more typical of German home kitchens.

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