Gurkensalat [Cucumber Salad] Recipe

Name: Gurkensalat [Cucumber Salad]
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium cucumbers; 1 large sweet onion; salt; ice water; 1/4 cup salad oil; 1/4 cup cider vinegar; 1 cup sour cream; pepper; chopped parsley; paprika

Servings: persons

1
Peel cucumbers. Score with a fork.
2
Thinly slice cucumber and onions.
3
Arrange alternate layers of cucumber and onions in a bowl, sprinkling each layer heavily with salt.
4
Cover with ice water.
5
Refrigerate for several hours.
6
Drain and wash with running water.
7
Drain well.
8
Blend oil with vinegar.
9
Pour mixture over cucumbers and onions and marinate for several hours.
10
Drain. Stir in sour cream and pepper to taste.
11
Top with chopped parsley and paprika.
12
Prepare several hours ahead of serving.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 medium cucumbers, 1 large sweet onion, salt, ice water, and more.

Yes, Gurkensalat [Cucumber Salad] falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Gurkensalat [Cucumber Salad]

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