You know, every German‑American family I’ve ever met has a bowl of Gurkensalat that just appears on the table like magic. It doesn’t matter if it’s Tuesday night meatloaf or a full Sunday roast — somehow the cucumbers always make their way in.

And there’s a reason for that. Back in the old country, cucumbers were one of the easiest things to grow, and when the gardens exploded in summer, you had to find a way to keep up.

So what did people do? They sliced them thin, salted them, and gave them a quick bath in vinegar, sugar, and dill. Simple. Refreshing. Practical. Before refrigeration, that little marinade kept the cucumbers crisp and cool, and over time it became one of those everyday dishes that just stuck around.

And here’s the fun part: is Gurkensalat a salad… or is it a condiment? Honestly, it behaves like both. It brightens up heavy dishes, cuts through rich gravies, and somehow tastes good next to just about anything. In a lot of German‑American homes, it’s as common as having bread on the table — a little crunchy, tangy palate cleanser that reminds you of grandma’s kitchen and summer gardens. It’s humble, it’s homey, and it’s one of those “German goodies” that proves the simplest things often carry the most tradition.

INGREDIENTS:

1-2 large Cucumbers, sliced thin
Red Onion slices, about 1/2 small red onion
1 teaspoon Salt

Dressing
1/4 Cup Water
1/4 cup Vinegar,
1/4 cup Sugar ( less if you want it tart)

Fresh Black Pepper
Dil weed. Fresh or dry

For a creamy salad;
1/4 cup Yogurt or Sour cream

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Our German Heritage Recipe Cookbook

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Kitchen Tool Discussion

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Peel the cucumber or cut part of the skin off. Here I am using a channel Cutter

You can accomplish a similar thing with a fork ,

I like to salt the cucumbers. You don't have to line them up.
Sometimes I put them on paper towels so the excess water is wicked out of them
especially if I think they might be a little bitter.

Pour in the vinegar

Add the water

Add Sugar

Mix well

I like to heat it sometimes to make sure all the sugar is dissolved.
Let it cool before you pour it over the cucumbers.

I also salt them in a bowl and then just drain them after 15 min or so.

Then pour the dressing over the cucumbers

Regular Cucumber Salad

Adding the Sour Cream
(Drain out the excess marinade before adding the sour cream)

I like extra fresh Dill Weed
I keep it in a storage container in the fridge for up to 2 weeks.

Add extra sour cream if you like.

It works well adding tomato. I add it at the last.
I don't let the tomatoes sit overnight in the marinade.

Adding Blue Cheese or Fetta is great also.

Radish Salad

Cucumber Watermelon Salad