clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

German Cucumber Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Rose Atwater
  • Total Time: 2 hours 10 minutes
  • Yield: 4
  • Diet: Vegetarian


German Cucumber Salad is a creamy, refreshing summer salad made with simple ingredients! It's the perfect side dish for almost any main course - especially when you can use fresh cucumbers in the summertime! With only cucumbers plus a few staple ingredients for the German salad dressing, it's easy, budget-friendly, low-carb, and delicious!


4 small to medium cucumbers (I like to use baby cucumbers because they have such a nice, tender crunch and very little seed area)

1/2 cup sour cream

1 1/2 teaspoons minced dill weed (use about 3/4 teaspoon if using dried dill weed)

1 clove garlic, minced

1 Tablespoon white vinegar

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon pepper


  1. Slice cucumbers to about ⅛ inch thick discs (or thinner*). See pro tips.
  2. Line a baking sheet with paper towels or a thin cloth (like a flour sack kitchen towel) and spread out the cucumbers. Sprinkle salt over them and let them sit for 30 minutes to draw out some of the moisture. This prevents them from getting soggy!
  3. Pat them dry then place them in a serving bowl.
  4. Whisk the remaining ingredients together into a smooth, creamy dressing.
  5. Pour the sour cream mixture over the cucumbers and mix well. 
  6. Cover and refrigerate until ready to serve, at least 2 hours. Stir again just before serving.


  • The traditional recipe for German Cucumber Salad actually requires that you slice the cucumbers much thinner than I do. If you
  • want to do the more traditional version, I highly recommend using a mandoline to get paper-thin slices.
  • If you use cucumbers with thicker, waxier, or more bitter skin, I recommend peeling them first! However, if you're using burpless cucumbers or English cucumbers, leave the skin on!
  • This is definitely a make-ahead recipe. The recipe needs to chill for at least 2 hours before serving (but not as long as overnight). It's also best served on the same day. The thinner the cucumbers are sliced, the soggier they will get if they rest too long. If you prefer that they stay crunchier, slice them thicker like I do!
  • You can easily adjust the amount of dill, garlic, salt, and pepper to your personal taste. Tweak it until you have a salad you love!
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Category: Side Dish
  • Method: Marinate
  • Cuisine: German
Recipe Card powered byTasty Recipes