Can I make this cucumber salad ahead of time?

Yes. In fact, this salad is meant to chill overnight so the cucumbers release water and the dressing turns thin and tart. Stir it once or twice during chilling, then taste and adjust salt before serving.

Do I need to peel the cucumbers?

The recipe says to peel the cucumbers, which helps keep the salad tender and classic in texture. If your cucumbers have very thin skins, peeling is optional, but the source version uses peeled cucumbers.

Can I use fresh dill instead of dried dill weed?

Yes. Fresh dill works well here. Since dried herbs are more concentrated, use a larger amount of fresh dill to taste and add it near serving if you want a brighter flavor.

Why should I avoid Meyer lemons?

The recipe specifically notes not to use Meyer lemons because they are sweeter and less sharply tart. Regular lemons give the salad the bright, sour dressing it is meant to have.

How long will this cucumber salad keep?

It is best within a day or two while the cucumbers still have good texture. Stored covered in the refrigerator, it may become more watery over time, so stir and taste before serving leftovers.

What should I serve with this salad?

This is a classic cold side dish that pairs well with grilled meats, schnitzel, sausages, roasted potatoes, or other hearty German-style meals.

Recipes

German Cucumber Salad with Sour Cream

Name: German Cucumber Salad with Sour Cream
Prep time: 15 min
Total time: 8 h 15 min
Yield: 4 servings
Cuisine: German
Ingredients: 2 cucumbers, peeled and thinly sliced; the juice of 2 lemons (not Meyer lemons as they are too sweet); salad oil to equal the lemon juice; 1/2 cup sour cream; 2 teaspoons salt; 1/2 teaspoon sugar; 2 tablespoons The Spice House dried chives; 2 tablespoons The Spice House dill weed; dried or fresh parsley to taste (optional)

I'm a first generation German immigrant. My grandmother made this recipe often and I do too but I've never used measurements. Feel free to adjust this to your taste. Gurken Salat mit Saure Sahne

Submitted by: Silvia Vincent from Nampa, ID
Yield: Serves 4

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Dill Weed

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Ingredients

2 cucumbers, peeled and thinly sliced
the juice of 2 lemons (not Meyer lemons as they are too sweet)
salad oil to equal the lemon juice
1/2 cup sour cream
2 teaspoons salt
1/2 teaspoon sugar
2 tablespoons dried chives
2 tablespoons dill weed
dried or fresh parsley to taste (optional)

Preparation Instructions:

place the sliced cucmbers in a bowl with lid
add all the other ingredients and combine gently
chill overnight, stirring once or twice
add more salt to taste
serve cold
The salt will draw out the water from the cucumbers and thin the dressing considerably. The dressing should be thin and tart.

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