Gurken Salat {German Cucumber Salad}


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Looking for an authentic German Cucumber Salad Recipe? Try this easy way to turn an abundant cucumber crop into a delicious side dish!

Like yesterday. Yesterday I was lucky because a friend brought me a bag full of cucumbers since I don’t have any yet. They were too big to pickle {for my tastes} and too many for us to slice and eat with ranch before they’d go bad. So I racked my brain for options and remembered a wonderful Cucumber Salad I ate as a child in Germany. So I hopped on Google and found a recipe at All

Gurken Salat German Cucumber Salad

This salad is wonderful. The key is to slice your cucumbers very thinly and remove the excess water by salting them, and then squeezing out the water. It’s also a great idea to let the flavors blend together by refrigerating this salad overnight. Here’s the recipe if you, too, have a boat load of cucumbers to eat!

Gurken Salat {German Cucumber Salad}

Gurken Salat {German Cucumber Salad}


  • 6 cucumbers, thinly sliced
  • 1 onion, thinly sliced
  • 1 TBS salt
  • 1 cup sour cream (plus a little extra)
  • 4 tablespoons white sugar
  • 4 tablespoons white vinegar
  • 2 teaspoon dried dill
  • 2 teaspoon dried parsley
  • 2 teaspoon paprika


  1. Combine the cucumbers and the onion. Place on a rack and salt.
  2. Let sit for at least 30 minutes. Then press out the water.
  3. Mix the sour cream, sugar, vinegar, and spices.
  4. Pour over cucumbers and onions and mix thoroughly.
  5. {I thought my salad looked a little too pink with only one cup of sour cream so I added a couple extra tablespoons. The taste was fine, but I didn't want a pink salad... and it tasted better with a bit more sour cream. But you do what you want!}
  6. Cool overnight in the fridge.
  7. Enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram tagging @simplifylivelove! I love to see your photos!

And if you have too many carrots, I highly recommend MJ’s Carrot & Raisin Salad. I made it too! And I’m drooling over her catfish. I will be making it soon!

My salad turned out a little spicy because I used a local stone ground mustard and my carrots were a bit spicy, but it’s so pretty! I’m hoping once the flavors blend together a little better the taste will mellow out a tad.

How do you use up the bounty from your garden?

About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.

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  1. Thanks for the shoutout Darlin! So glad you liked the salad and it does look pretty! I love your German cucumber salad! I’ve never had cucumbers serve with such a dressing. I’m going to have to give it a try! Have a marvelous weekend!

  2. I love cucumber salad! My Grandma used to make this with just cucumbers, onions, 1 cup sour cream and 1 Tbsp vinegar and maybe a dash of salt and white pepper. I’m guessing the recipe came from my Grandpa’s side because he was German and she used a lot of their recipes. This is nice and refreshing during the summer.