How to Make Gurkensalat: German Cucumber Salad

Gurkensalat is German cucumber salad, made with thinly sliced fresh cucumbers and a tangy dressing. This vinegar-and-oil version uses dill, onion and a little mustard; salt and drain the cucumbers first so their liquid does not overwhelm the dressing.

Does German cucumber salad need cream?

No. Both clear and creamy dressings have a place. EDEKA’s cucumber-salad guide describes yogurt, cream and lighter dressing options. Choose the version that suits your meal: vinegar and oil give a bright finish, while a yogurt dressing makes a creamier accompaniment.

The recipe below is our adaptation of Lidl’s vinegar-and-oil Gurkensalat, with a smaller amount of onion and dill to start. It serves four as a side and takes about 40 minutes, including draining.

What ingredients do you need for four servings?

• 2 large fresh cucumbers
• 1 teaspoon fine salt, for draining
• 2 tablespoons ordinary salad vinegar, such as Hengstenberg Altmeister German Seasoned Vinegar
• 3 tablespoons neutral oil, such as sunflower oil
• 1 teaspoon medium mustard
• 1 teaspoon sugar
• ½ small onion, finely diced
• 2 tablespoons chopped fresh dill, plus more to taste
• Freshly ground black pepper

How do you make Gurkensalat with vinegar and dill?

1. Slice and drain. Wash the cucumbers, trim the ends and slice thinly. Toss with the salt in a colander over a bowl. Leave for about 30 minutes.
2. Mix the dressing. Whisk vinegar, oil, mustard, sugar and pepper together. Add the onion.
3. Finish. Gently squeeze excess liquid from the cucumbers and discard it. Toss the slices with dressing and dill. Taste before adding more salt. Serve promptly or refrigerate until serving.

Which vinegar should you choose?

Altmeister combines spirit vinegar, wine vinegar and natural herb flavor, according to the current European Deli listing. Its 750 ml bottle was available to add to cart when checked on October 10, 2026. Check the product page for current availability and ingredient information.

Use a vinegar sold for ordinary salad use. Concentrated vinegar essence is a different product and should not replace it tablespoon for tablespoon. Taste the finished salad before making adjustments: try a small extra splash of vinegar if it needs more tang, or a pinch of sugar if the dressing tastes too sharp.

What should you serve alongside it?

Our serving suggestion is a small bowl beside schnitzel, baked fish or a bread-and-cheese supper. Keep the salad separate from crisp breading until you eat. For a very simple lunch, put it next to a slice of rye bread topped with cheese and finish with black pepper.

What else do cooks ask about Gurkensalat?

Can you use jarred pickles instead of fresh cucumbers?

Use fresh cucumbers for this recipe. Jarred pickles already carry their own brine and seasoning. For those, see our guide to German pickle styles.

Should you peel the cucumbers?

Peeling is optional. Try a thin slice first; if the skin feels tough, peel it before slicing the rest.

Can you leave out the onion?

Yes. For a gentler version, omit the raw onion and let the dill lead. Add the herbs a little at a time until the balance suits you.