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Creamy German Cucumber Salad

Creamy German cucumber salad combines thinly sliced cucumbers with a tangy sour cream and dill dressing. Salting and drying the cucumbers first helps keep the finished salad crisp and creamy.
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Prep Time 15 minutes
Resting and chilling 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: German
Calories: 65
Ingredients Method Notes

Ingredients
  

  • 2 English cucumbers large, thinly sliced
  • 1.25 tsp kosher salt divided
  • 0.5 cup sour cream
  • 1 tbsp white vinegar
  • 1 tsp granulated sugar
  • 2 tbsp fresh dill chopped
  • 0.25 cup yellow onion thinly sliced
  • 0.25 tsp black pepper

Method
 

  1. Toss the cucumber slices with 1 teaspoon of the salt in a large bowl.
  2. Let stand for 20 to 30 minutes.
  3. Drain the cucumbers well.
  4. Pat the cucumbers dry with paper towels to remove excess moisture.
  5. In a serving bowl, stir together the sour cream, vinegar, sugar, dill, onion, remaining 1/4 teaspoon salt, and black pepper.
  6. Add the cucumbers and toss to coat.
  7. Cover and refrigerate for at least 15 minutes before serving.

Notes

For the crispest salad, drain the cucumbers well and pat them thoroughly dry before dressing. Refrigerate leftovers for up to 2 days; freezing is not recommended.