Creamy German Cucumber Salad Gurkensalat Food

CREAMY GERMAN CUCUMBER SALAD (GURKENSALAT)

Steps:

• In a medium bowl, stir together the sour cream, garlic, white wine vinegar, dill, sugar, 1/4 teaspoon salt, and pepper until well-combined. Cover and refrigerate.
• Peel and very thinly slice the cucumbers. Add the cucumber slices to a colander placed over a deep bowl. Sprinkle with the remaining 3/4 teaspoon salt and stir well to coat all of the slices. Loosely cover with a paper towel (or a clean kitchen towel) and allow to drain for 2 hours, stirring every 20 minutes or so.
• After 2 hours, press down on the cucumbers in the colander to extract any extra moisture. Spread out the slices on a couple of paper towels and pat dry. Remove the dressing from the fridge and stir in the cucumber slices. Either serve immediately or return to the refrigerator for 1 hour or up to overnight. Just before serving, adjust the salt and pepper, to taste.

GERMAN CUCUMBER SALAD

Steps:

• You can watch the video in the post for visual instructions.To a large bowl, add sliced cucumbers and season with about 3/4 tsp salt. Let rest for 20 minutes, then drain excess moisture from the cucumbers by gently squeezing the slices and pouring off the liquid.
• To a medium bowl, add vegan yogurt or sour cream, garlic, sugar, vinegar, dill, salt & black pepper to taste. Stir to combine (you can also blend all ingredients in a mini blender). Taste the dressing and adjust seasonings, adding more salt, pepper, vinegar, etc. to taste.
• Pour the dressing over the cucumbers. Add sliced onion (optional) and stir to combine.
• I recommend refrigerating the cucumber salad for at least 30 minutes. Enjoy!

GERMAN CUCUMBER SALAD (GURKENSALAT)

Steps:

• Place the sliced cucumbers in a bowl and toss with a heaping teaspoon of salt. Let sit for about 30 minutes then drain thoroughly. In a small bowl, whisk together the remaining ingredients. Pour over the cucumbers and stir to combine. Cover and chill for at least 2 hours before serving, stirring it a couple of times. Add salt and pepper to taste. Serve cold or at room temperature.

CUCUMBER SALAD WITH SOUR CREAM AND CHIVES (GERMAN GURKENSALAT)

Steps:

• Peel cucumbers and slice them paper thin (or as thinly as possible), and drain if watery.
• In a medium bowl, mix together the sour cream and chives. Add cucumber slices and stir gently to coat.
• Season to taste with salt (go easy on the salt) and pepper.
• Serve immediately, or cover and chill for up to one day.

GURKENSALAT (GERMAN CUCUMBER SALAD)

Steps:

• Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.
• Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
• Fold cucumber and onion slices into the sour cream mixture.
• Refrigerate 8 hours to over night; garnish with paprika to serve.