Gurkensalat
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recipe by Chula King https://pudgefactor.com/
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- Total Time
- 1hr 15mins
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- Serves
- 6
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- Calories
- 53
When we were in Hamburg last year, we had a wonderful cucumber salad. It was not only tasty, but also very refreshing. After doing some searching, I concluded that the salad that we had was called Gurkensalat, or Cucumber Dill Salad. I’ve made it a number of times. Each time, the salad is outstanding, and reminiscent of our time in Hamburg! I finely slice my vegetables with a 3mm blade in my food processor. The salad needs at least an hour, covered in the refrigerator, for the flavors to meld together. The result is a refreshing salad that keeps for about a week in the refrigerator. Yum!
Inspired by: http://pudgefactor.com/2012/07/23/cucumber-dill-salad-gurkensalat/recipe updated Oct 8, 2019
Ingredients
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- Cucumber
- 600 g
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- Red onion
- 110 g
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- Dill
- 2 tablespoons
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- Apple cider vinegar
- 180 ml
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- Granulated sugar
- 3 tablespoons
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- Kosher salt
- ¾ teaspoon
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- Black pepper
- 2 pinches
Tools
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Whisk
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Wooden spoon
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Plastic wrap
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Glass measuring cup
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Large mixing bowl
Step preview
- Add cucumber, red onion and dill to a clean large mixing bowl
- Add apple cider vinegar, granulated sugar, kosher salt and black pepper to a clean glass measuring cup
- Whisk thoroughly until sugar has dissolved
- Transfer dressing to vegetables
- Toss until coated
- Cover with plastic wrap
- Let rest in fridge - approx 1 hr
- Serve