German Cucumber Salad (Print Version)
# Ingredients:
01 -
2-4 medium cucumbers (about 8 cups when sliced)
02 -
1 large white onion, thinly sliced
03 -
3 tablespoons salt
04 -
2 teaspoons vinegar
05 -
1 cup heavy whipping cream or sour cream
06 -
2 tablespoons fresh dill, chopped fine
# Instructions:
01 -
Slice the cucumbers very thinly and place them in a large bowl. Using a mandoline creates uniform, paper-thin slices for the best texture. Slice the white onion thinly as well and add to the bowl with the cucumbers.
02 -
Sprinkle the salt evenly over the cucumber and onion mixture. Toss gently to distribute the salt. Let the bowl sit at room temperature for 2 hours, or until there is a large amount of liquid in the bowl, almost covering the cucumbers. This process draws out excess moisture and ensures crisp cucumbers.
03 -
After the resting period, drain the cucumbers and onion in a colander. Rinse thoroughly with cold water to remove excess salt. Taste a piece of cucumber - if it still tastes too salty, rinse again until the saltiness is at a pleasant level.
04 -
Return the rinsed and drained cucumbers and onions to a clean bowl. Add the heavy cream or sour cream, vinegar, and finely chopped fresh dill. Stir well to combine and coat all the vegetables evenly with the creamy dressing.
05 -
The German Cucumber Salad can be served immediately for a fresh, crisp texture, or refrigerated until ready to serve. Chilling for at least 30 minutes allows the flavors to meld together beautifully.
# Notes:
01 -
The salting process is crucial for removing excess water from the cucumbers, which prevents a watery salad.
02 -
Both heavy cream and sour cream versions are authentic - heavy cream is lighter while sour cream provides more tanginess.
03 -
Recipe from Amanda Rettke at iamhomesteader.com