Gurkensalat With Bacon (Cucumber Salad) – a delicious recipe with cucumbers, sweet onions, salt, sugar, lemons, apple cider vinegar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
1. Cook bacon while slicing the cucumbers and onions into thin slices. Drain bacon, and set aside. Combine cucumbers with the onions in a large bowl. Toss while sprinkling with sea salt. Let sit at room temperature for 30 minutes to rest. While resting, prepare dressing.
2
2. In another bowl, combine sugar, lemon juice, apple-cider vinegar and canola oil (or olive oil) to make dressing . Mix well.
3
3. Drain off any liquid that may have come off cucumbers and onions while resting. Add the dill and dressing to the cucumbers and onions, and toss gently. Let the salad rest at room temperature for about an hour to absorb flavors. You may chill if using canola oil (Olive oil does not chill well).
4
4. Before serving, toss, again, gently, and sprinkle with cooked, crumbled bacon.
995
kcal
Calories
78
g
Fat
14
g
Carbs
57
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 medium cucumbers (peel if desired), 2 small sweet onions, 1 tablespoon sea salt, 2 teaspoons sugar, and more.
Yes, Gurkensalat With Bacon (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.
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