German Cucumber Salad or Gurken Salat

Forget going out to eat or ordering takeout every time you crave European food. Try making German Cucumber Salad or Gurken Salat at home. For 56 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This salad has 33 calories, 1g of protein, and 0g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes approximately 4 hours and 15 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. A mixture of sweet onion, cucumbers, fresh dill weed, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by The Culinary Life. This recipe is liked by 132 foodies and cooks. With a spoonacular score of 64%, this dish is solid. If you like this recipe, you might also like recipes such as Thun Salat -German Tuna Salad, Radi-salat Mit Speck - German Radish Salad With Bacon, and German Cucumber Salad.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 240 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium mixing bowl, mix sugar, vinegar, water, and salt. Stir until the sugar and salt are dissolved. Now you need to taste; if it’s too tart, add more sugar, 1 tablespoon at a time till you reach the point where it’s neither too sweet nor too sour, but a balance of the two. Same goes for the vinegar - if you want it more tart, add more vinegar. If it's too strong, add more water. Set aside.In a large serving bowl combine the cucumbers, onions, and dill. Pour the sugar-vinegar liquid over cucumbers and onions, letting them sit in the refrigerator for 4 or more hours. The longer it sits, the better it will taste! I would turn the salad once to make sure every bit of cucumbers gets coated. Serve at room temperature, or chilled.

 

Step by step:

1. In a medium mixing bowl, mix sugar, vinegar, water, and salt. Stir until the sugar and salt are dissolved. Now you need to taste; if it’s too tart, add more sugar, 1 tablespoon at a time till you reach the point where it’s neither too sweet nor too sour, but a balance of the two. Same goes for the vinegar - if you want it more tart, add more vinegar. If it's too strong, add more water. Set aside.In a large serving bowl combine the cucumbers, onions, and dill.

2. Pour the sugar-vinegar liquid over cucumbers and onions, letting them sit in the refrigerator for 4 or more hours. The longer it sits, the better it will taste! I would turn the salad once to make sure every bit of cucumbers gets coated.

3. Serve at room temperature, or chilled.

Nutrition Information:

covered percent of daily need