Dill Cucumber Salad (Gurkensalat)

Dill Cucumber Salad ~

Cool, refreshing, and crisp! This simple salad is made with sliced cucumbers and fresh dill in an easy vinegar-based dressing and pairs especially well with Grilled BBQ Burgers or Spicy Cauliflower.

Perfect for your summertime cookouts or Oktoberfest celebration!

This post was updated on March 10, 2025.

Easy Cucumber Salad Recipe

The beauty of this salad is in its simplicity. Active prep time is only about 10 minutes and the rest is letting the cucumbers sit and marinate. To save a few minutes in the kitchen on the day of, you can always prep the dressing the day before and pour it over the cucumbers prior to the last step of marinating in the refrigerator.

German Cucumber Salad

Gurkensalat translated to German is ‘cucumber salad’ and there are two ways to serve it – with sour cream/mayonnaise dressing or vinegar-based dressing. This recipe is for the more traditional dairy-free style. The dressing is made up of a 1:1 ratio of vinegar and sugar that gives the salad its classic sweet and sour flavor.

Ingredients for Dill Cucumber Salad

• 1 1/2 pounds cucumbers, thinly sliced
• 1/2 teaspoon salt
• 2 tablespoons white vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon water
• 1/4 teaspoon celery seed
• 1/4 cup red onion, thinly sliced
• 1 tablespoon fresh dill, finely chopped

Ingredient Notes

• Cucumbers: Any variety of cucumbers will do and peeling them is not necessary. The most important thing is to slice them as thin as possible; a mandoline is a great tool to have in the kitchen and will make quick work of slicing the cucumbers.
• Salt: Salting cucumbers helped to draw out excess moisture.
• White Vinegar: Adds tanginess without overpowering the salad.
• Granulated Sugar: White sugar adds sweetness and balances the sour notes of the vinegar.
• Celery Seed: Adds a touch of earthiness to the dressing.
• Red Onion: Adds additional crunch and a pretty pop of color.
• Fresh Dill: Fresh is best but if you need to use dried dill, reduce the amount to 1/3 teaspoon.

Why You Should Use Fresh Dill in This Salad

Fresh dill enhances the flavor of this salad with its bright, aromatic notes that complement the cool, crisp cucumbers. Unlike dried dill, fresh dill offers a more vibrant taste that adds a burst of freshness, making the salad more lively and flavorful. Using fresh dill ensures the best taste and elevates the overall quality of the dish, giving it the true authentic flavor that defines a classic Gurkensalat.

How to Make Dill Cucumber Salad

STEP ONE: Set a colander in the sink and add the cucumber slices. Sprinkle with salt and use your hands to gently toss. Let the cucumbers stand for 30 minutes then roll the cucumbers in a tea towel and squeeze out as much moisture as possible. Transfer to a medium bowl.

STEP TWO: In a small bowl, whisk together the vinegar, sugar, water, and celery seed. Pour over the sliced cucumbers. Add the red onion and dill; toss to coat.

STEP THREE: Cover and refrigerate for 1 hour then serve cold.

FAQs for Dill Cucumber Salad

• Can I make this salad ahead of time? Yes! You can prepare this salad a day in advance. Just make sure to store it in the fridge until ready to serve.
• What kind of cucumbers are best for this salad? Any variety of cucumber works, but English cucumbers are a great choice because they have fewer seeds.
• Can I add other vegetables to this salad? For a more traditional German-style Gurkensalat, it’s best to stick with cucumbers and red onion. However, if you still want to add veggies, thinly sliced radishes or bell peppers work well for extra flavor and texture.

Storage for Cucumber Salad

• This salad is best served on the same day while the cucumbers are still chilled and crisp, so plan accordingly. After sitting in the fridge for more than a day or two, cucumber salad will still be tasty but it tends to lose some of its structure, becoming softer and more watery over time.

More Summer Salad Recipes You’ll Love!

• Coleslaw Pasta Salad
• Green Pea and Cheddar Salad
• Summer Pasta Salad
• Cucumber and Basil Salad
• Watermelon Basil Salad

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Dill Cucumber Salad (Gurkensalat)

Cool, refreshing, and crisp salad with sliced cucumbers and fresh dill in an easy vinegar-based dressing!

5 from 9 votes

Print Pin Rate

Course: Side Dish

Cuisine: German

Keyword: cucumber, dairy free, vegan, vegetarian

Prep Time: 10 minutes minutes

Resting and Refrigeration Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 4

Calories: 49kcal

Author: Holly Gray

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Ingredients

• 1 1/2 pounds cucumbers thinly sliced
• 1/2 teaspoon salt
• 2 tablespoons white vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon water
• 1/4 teaspoon celery seed
• 1/4 cup red onion thinly sliced
• 1 tablespoon fresh dill finely chopped

Instructions

• Set a colander in the sink and add the cucumber slices. Sprinkle with salt and use your hands to gently toss. Let the cucumbers stand for 30 minutes then roll the cucumbers in a tea towel and squeeze out as much moisture as possible. Transfer to a medium bowl.
• In a small bowl, whisk together the vinegar, sugar, water, and celery seed. Pour over the sliced cucumbers. Add the red onion and dill; toss to coat.
• Cover and refrigerate for 1 hour then serve cold.

Nutrition

Calories: 49kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 295mg | Potassium: 249mg | Fiber: 1g | Sugar: 9g | Vitamin A: 130IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 0.5mg

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