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 or spicy foods.
Perfect for your summertime cookouts or Oktoberfest celebration!
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.
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.
Storage
- 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
- Watermelonn Basil Salad
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Dill Cucumber Salad (Gurkensalat)
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.
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