Oma's German cucumber salad recipe is the perfect summer side dish for barbecues, picnics, potlucks and dinners. Cucumber dill salad is quick and easy to make for the whole family. This tangy cucumber & dill salad is gluten free, dairy free, top 9 free, vegan and allergy friendly!
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The Quick Lowdown:
Taste: A fresh, cooling, and tangy Cucumber dill salad.
Speed: Ready in under 30 minutes including sitting time.
Difficulty: Super easy, beginner recipe. Little effort and energy to make this summer side dish.
Why We Like This Recipe
This German cucumber salad recipe is a slice of Rob's childhood. We had one of the kids call Oma to get it from her as she has guarded the GurkenSalat recipe closely for most of Rob's life. Cucumber dill salad is one of those side dishes that would show up at every family gathering, and through the spring and summer.
Oma makes this cucumber recipe in warmer weather because it would last longer at picnics and BBQs. It is best with fresh cukes from the garden, according to Oma, but we buy ours as we don't have the garden she does.
Ingredients
- English Cucumbers
- Sea Salt
- Extra Virgin Olive Oil
- Lemon Juice
- Granulated Sugar
- Fresh Dill
See recipe card for quantities.
The Ingredient Low Down
English Cucumbers
We like to use English cucumbers for this German cucumber salad recipe. They are long cucumbers with thin skin and tiny seeds. The skin and seeds do not need to be removed for this recipe if you use English cucumbers.
Another great variety for this salad are Persian cucumbers. They are often marketed as snack sized cucumbers at most grocery stores. They are another cucumber with thin skin and tiny seeds that work well for this recipe.
If you are using field cucumbers with the thick skin and bid seeds, peel the cucumber and scoop out the seeds before slicing for the salad. Field cucumbers also tend to let off a bit more liquid when mixed with salt, so you may need to adjust the oil and lemon juice slightly to keep the right flavour.
Sea Salt
We use flakey sea salt that is safe for us in this German cucumber salad recipe. A medium or fine kosher salt will also work. If the salt is too coarse it won't dissolve in the liquid the cucumbers release. Make sure that the salt you use is free from cross contact in manufacturing and packaging by contacting the manufacturer.
Extra Virgin Olive Oil
With a cold salad I love to use a nice olive oil different from what we use to cook with. This extra virgin olive oil is not suited for cooking due to its lower smoke point. Any light tasting soy, peanut, and tree nut free salad oil that is neutral in flavour will do.
Go with what is safe for you. Some oils are blends of other oils and can contain soy oil, if that is an issue for you, so watch out for that and check with the manufacturer to double check it.
Lemon Juice
I love to use freshly squeezed lemon juice in recipes like this Cucumber dill salad. You can use the concentrate, if it is safe for you, if that is what is affordable and what is in your fridge.
I often buy lemons when they are on sale. Then scrub and soak the skins, zest them, and juice them. Then I freeze the juice and zest in separate containers, in 1 tablespoon amounts, for use later.
It is a budget friendly way for me to have lemons on hand without needing to buy them when they are expensive. Just thaw and use as much as I need for this cucumber salad pickled recipe.
Granulated Sugar
If you are making this a vegan side dish, check that your sugar is not refined with bone char. Some countries still use it to process sugar cane. Where we are in Canada most of our sugar comes from beets and is vegan.
If you find the sugar is not dissolving completely use berry sugar (also known as caster sugar in the UK) or pulse your granulated sugar before adding to the cucumbers. Don't use icing sugar as it will be too sweet and contains cornstarch which will gum up the dressing.
Fresh Dill
A nice fresh feathery dill bunch is my favourite for this recipe. It works better than the flowers or seeds. Dried dill can be used to make cucumber dill salad, if that is what you have on hand. If using dried dill reduce how much you are using to 1 ½ teaspoons as it is much more flavour dense.
How to Make German Cucumber Salad
Step 1
Slice the cucumbers into very thin rounds. Place them in a large bowl and sprinkle the salt over them. Mix the salt into the cucumbers with your hands. Let them sit for 10-15 minutes.
Step 2
Add in olive oil, lemon juice to the bowl with the cucumbers. There will be liquid in the bowl from letting the cucumbers sit with the salt. Don't drain this extra liquid it is used to make the dressing. Mix the extra liquid from the cucumbers in with the oil and lemon juice and coat the cucumbers.
Step 3
Sprinkle the granulated sugar over the cucumbers and mix to coat them. Let the salad sit for 2-3 minutes to help the dressing form.
Step 4
Mix in the finely chopped dill, to finish off the dressing and flavour the salad. Serve the cucumber dill salad immediately or chill it until serving later.
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Top Tip
Don't skip the waiting time in the cucumber salad pickled recipe. The salt needs to draw liquid out of the cucumbers in order to make the dressing with the proper balance to it.
Substitutions, Variations, & Adaptations
- Citrus Free - Instead of lemon juice, you can use apple cider vinegar (ifit is safe for you) or white wine vinegar to get a similar acidity and tang without the citrus for this German cucumber salad recipe.
- Carrot or Celery - thinly slice carrots or celery and add them to the cucumber for extra flavours or colour. Reduce the cucumber amount by how much celery and/or carrot you add.
- Tomato - Add in a couple of sliced tomatoes for a summery taste. Remove the seeds before adding to the salad for the best flavour and feel in this cucumber with tomato salad.
- Other Herbs - parsley, mint, or oregano are herbs that complement cucumbers well and work in this salad instead of dill.
- Spicy - I have yet to ever see Oma eat anything spicier than pepper but if you would like it spicier add a ⅛ - ¼ teaspoon of crushed chilli flakes to the dressing with the sugar to make this a spicy cucumber salad
- Onion or Garlic- For a bit of savoury flavour add ¼ of a red or white onion or garlic thinly sliced. It will make an amazing cucumber onion salad for picnics and summer barbecues.
- Creamy - There is a creamy cucumber salad that is popular in German cooking. You can replace the olive oil, lemon juice and sugar with a couple of scoops of unflavoured coconut based dairy free yoghurt and a bit of pepper. Don't forget to drain the extra liquid let off from the cucumbers and the salt before adding in the dairy free yoghurt to the cucumber dill salad.
Storage and Reheating Instructions
Storage
Fridge
Oma's German cucumber salad recipe will keep in the fridge for up to 48 hours in an airtight container. The cucumbers will continue to release liquid as it chills and sits. Mix the salad well before serving to get all the cucumbers coated with the dressing after storing.
We do not recommend freezing the cucumber dill salad. Cucumbers don't freeze well.
Meal Prep
If you are looking to prepare this cucumber salad pickled recipe in advance, mix the salad and store it in the fridge the night before you need it.
Equipment
- Knife and Cutting Board - We usually slice the cucumbers in half lengthwise and then in half rounds by hand to make this German cucumber salad recipe. They need to be paper thin. You could use a mandolin but Oma would not be happy with me if we did that as she worried about us getting cut with how sharp they are.
- Measuring Cups and Spoons - both the liquid and dry goods kind of measuring cups are needed to get the amounts Oma has approved for this recipe. She measures by eye but is insistent that we get the taste just so and to learn how it should taste before we can do that.
- Bowl - To mix the salad and serve it.
- A Large Spoon - To stir, mix, and serve the cucumber dill salad.
FAQ
GurkenSalat is what cucumber salad is called in German. For us Oma doesn't differentiate between the tangy vinegar or lemon juice dressing or creamy salad. They both go by the same name, GurkenSalat.
There are two different kinds of German cucumber salad (GurkenSalat), one is pickled and tangy with sweet undertones. It is made with an acid such as lemon juice, or vinegar and a neutral oil, like olive oil, as well as sugar to take some of the bite out from the vinegar or lemon juice.
The second kind of German salad has a creamy dressing, usually made with sour cream as a base. This salad is best served in the colder months as the cream has a higher chance of spoiling in the summer and warm weather. The vinegar/lemon juice version is best for the summer months.
Yes, you should salt cucumbers before you make cucumber salad. This helps to get the most liquid out of them but keep them as crunchy as possible. For the German cucumber salad with lemon juice or vinegar, the liquid is mixed into the dressing. With a creamy version, most, if not all the liquid that comes out of the cucumbers is drained off.
If you don't want your cucumbers to be salty, give them a quick rinse to get the salt off and pat them dry before mixing in the salad. Double check your recipe though as some recipes, like our cucumber salad use the salt to balance the acidity of the dressing.
What To Pair With
This German cucumber salad recipe is perfect for picnics and barbecues. It works well as a side dish for burners, sandwiches, grilled meats, or at potlucks dinners. You can also serve this cucumber dill salad alongside more traditionally German foods, like schnitzel and rouladen.
📖 Recipe
Equipment
- Knife and Cutting Board
- Measuring cups and spoons
- Bowl
- A Large Spoon
Ingredients
- 2 English Cucumber
- 1 teaspoon Sea Salt
- 3 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Lemon Juice
- 1 teaspoon Granulated Sugar
- ¼ Cup Fresh Dill chopped finely
Instructions
- Slice the cucumbers into very thin rounds or slice a thicker cucumber in half lengthwise and slice half rounds. Place them in a large bowl and sprinkle the salt over them. Mix the salt into the cucumbers with your hands. Let them sit for 10-15 minutes.2 English Cucumber, 1 teaspoon Sea Salt
- Add olive oil, lemon juice and mix it into the cucumbers. There will be liquid in the bowl from the cucumbers and salt. Don't drain this extra liquid it is used to make the dressing. Mix the extra liquid from the cucumbers in with the oil and lemon juice.3 Tablespoons Extra Virgin Olive Oil, 2 Tablespoons Lemon Juice
- Sprinkle the sugar over the cucumbers and mix it in with a large spoon. When fully mixed, let the salad sit for 2-3 minutes.1 teaspoon Granulated Sugar
- Mix in the finely chopped dill. Serve immediately or chill in the refrigerator until serving.¼ Cup Fresh Dill
Video
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
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Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you. For additional resources please check out the allergy education and advocacy pages on our food allergy resources page.
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