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Gurkensalat is a traditional German salad that I have loved since I was a child. This recipe is quick, easy, and delicious. I like to use unpeeled cucumbers for more texture and flavor, but you can peel them if desired. For maximum flavor, be sure to marinate for at least three hours if you can’t do the full eight.
Ingredients
- 2 large cucumbers, sliced thin
- ½ medium onion, sliced thin (Optional)
- 1 teaspoon salt
- ½ cup sour cream
- 2 tablespoons white sugar
- 2 tablespoons white vinegar
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- ¼ teaspoon paprika, or to taste
Directions
Step 1
Spread cucumber and onion slices onto a large platter; season with salt on both sides. Let rest for 30 minutes, then drain in a colander and squeeze to remove excess moisture. Blot dry with paper towels.
Step 2
Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl. Gently fold in cucumber and onion slices until coated. Cover and refrigerate, 8 hours to overnight.
Step 3
Garnish with paprika to serve.
Tips
You can change up the flavor by using cider vinegar instead of white vinegar.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 108 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat4g | 19% |
| Cholesterol13mg | 4% |
| Sodium506mg | 22% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber1g | 3% |
| Protein2g | |
| Vitamin C5mg | 23% |
| Calcium63mg | 5% |
| Iron1mg | 4% |
| Potassium264mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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