German Cucumber Salad


⅔ cup sour cream

2 teaspoons sugar

1 tablespoon white vinegar

2 tablespoons chopped fresh dill

2 English cucumbers sliced thin

½ onion sliced thin

salt and freshly ground black pepper



In a small bowl, whisk together the sour cream, sugar, white vinegar, and dill.

Gently stir it into a bowl with the sliced cucumbers and onions. Season with salt and pepper to taste.


A mandolin is an excellent way to slice the cucumbers and onions into thin, uniform pieces.

Fresh dill is best in this salad as it is incredibly flavorful and fragrant. However, in a pinch, you can substitute 2 teaspoons of dried dill.

Chill the salad for a couple of hours before serving.

English cucumbers work best for this salad. Their skins are less tough, so peeling is not necessary, and the seeds are so small they are barely noticeable. Smaller seeds also mean less water and better texture.

Other fresh herbs that taste great in this salad include chives and parsley. Or add a clove of pressed garlic.

You can substitute white wine vinegar or apple cider vinegar for the white vinegar.

Serve this dish with a slotted spoon.

Store leftovers in an airtight container in the fridge for up to 3 days.


Calories: 72kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 10mg | Potassium: 182mg | Fiber: 1g | Sugar: 4g | Vitamin A: 242IU | Vitamin C: 4mg | Calcium: 4

2mg | Iron: 0.3mg

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