Quick Cucumber Salad with Dill

The classic cucumber salad with sour cream is a timeless side dish that impresses with its refreshing note and creamy texture. The combination of crisp cucumbers, mild red onions, and a creamy-tangy dressing makes it the perfect accompaniment to numerous main dishes.

When I prepared this cucumber salad for a barbecue for the first time, I was surprised at how many compliments I received for it. Although it's such a simple recipe, the bowl was the first to be empty. The combination of acidity, creaminess, and freshness makes it simply irresistible.

Main Ingredients

• Cucumbers: Form the crisp, water-rich base of the salad and provide the refreshing note
• Red onion: Gives the salad a mild sharpness and a color contrast that pleases the eye
• Sour cream: Lends the dressing its creamy consistency and pleasant acidity
• Dill tips: The characteristic spice for cucumber salad, which harmonizes perfectly with its fresh, slightly anise-like aroma
• Balsamic vinegar: Provides the necessary acidity and a balanced flavor profile

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Detailed Preparation

Properly Prepare Cucumbers:

Thoroughly wash the cucumbers under running water. Depending on personal preference, you can leave the skin on or remove it with a vegetable peeler. For organic cucumbers, I recommend keeping the nutrient-rich skin. Using a cucumber slicer or a sharp knife, cut the cucumbers into thin, uniform slices. The thinner the slices, the better the salad will absorb the dressing later. Place the cut cucumber slices in a large bowl and sprinkle evenly with salt. Gently mix with a spoon so that all slices come into contact with salt. Now let the cucumbers rest for about 30 minutes. During this time, the salt draws excess water from the cucumbers, which later prevents the dressing from becoming watery.

Remove Water:

After the resting time, place the salted cucumber slices in a fine sieve and gently squeeze with your hands. Be careful not to destroy the structure of the cucumbers. You can discard the cucumber water or save it for refreshing drinks. Return the dewatered cucumber slices to the bowl.

Prepare Dressing:

Put the sour cream in a separate bowl. Add the light balsamic vinegar, rapeseed oil, a pinch of sugar, and freshly ground pepper. Add the dill tips and thoroughly mix all ingredients with a whisk or fork until a smooth, homogeneous sauce forms. Alternatively, you can put all ingredients in a dressing shaker or screw-top jar and shake vigorously until everything is well combined.

Complete Salad:

Peel the red onion and cut into very fine dice or finely chop with a multi-chopper. Sprinkle the chopped onion over the prepared cucumber slices. Now pour the finished dressing over the cucumbers and onions and gently mix everything with a spoon or kitchen spatula. Take care that the cucumber slices don't break. Ideally, serve the finished salad right away or place in the refrigerator for a short time to let it marinate well.

I particularly like to prepare this salad on hot summer days when we're grilling outside. The refreshing effect of the cucumbers combined with the creamy dressing provides a pleasant contrast to spicy grilled meat. My guests always ask for the recipe, even though it's so simple.

Traditional Accompaniment

This classic cucumber salad has its fixed place in German cuisine and is an ideal complement to hearty main dishes. The refreshing acidity and light creaminess form a perfect contrast to heavy meat dishes and help to create a balanced overall menu. The cucumber also has a digestive effect, which is particularly advantageous with rich meals.

Serving Recommendations

The cucumber salad pairs excellently with numerous main dishes:

1. As a classic side dish to breaded schnitzel and fried potatoes
2. With grilled meat or fish for a refreshing note
3. As an accompaniment to boiled potatoes with quark for a light summer meal
4. With hearty stew or goulash as a balancing component

Flavor Variations

The basic recipe can be varied in many ways with small changes:

1. For a Mediterranean version, add black olives, feta, and some oregano
2. For more freshness, mix in some mint leaves
3. For an Asian touch, add some sesame oil and finely chopped chili
4. For additional texture, incorporate roasted sunflower seeds

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Storage Tips

The cucumber salad tastes best freshly prepared, when the cucumbers are still crisp and the dressing creamy. Stored in an airtight container in the refrigerator, it keeps for about 1-2 days. Over time, however, the dressing becomes more watery, as the cucumbers continue to release liquid despite dewatering. Before serving again the next day, stir the salad well and drain excess liquid. Freezing is not recommended, as cucumbers become mushy after thawing.

I am always amazed at how such a simple recipe with so few ingredients can develop so much flavor. The cucumber salad with sour cream is a prime example that good cuisine doesn't have to be complicated. It brings freshness to the plate and is so versatile that it should not be missing from any recipe repertoire.

Frequently Asked Questions

→ Do I really need to salt and squeeze the cucumbers?

Yes, salting and squeezing the cucumbers is important to prevent the salad from becoming too watery. This way, the cucumbers release excess water and absorb the dressing better.

→ Can I prepare the cucumber salad in advance?

Yes, you can prepare the salad a few hours in advance. It even becomes more flavorful over time as the cucumbers absorb the dressing. However, it tastes best on the same day.

→ Can I use yogurt instead of sour cream?

Yes, Greek yogurt is a good alternative to sour cream. It makes the dressing somewhat lighter but maintains the creamy consistency.

→ Which vinegar works best?

White balsamic, apple cider vinegar, or white wine vinegar all work well. Each brings a slightly different note, but all provide the necessary freshness. Regular dark balsamic vinegar, however, will turn the salad brownish.

→ Is fresh or dried dill better?

Fresh dill gives the salad a more intense flavor, but dried dill tips work well too. If using fresh dill, use about 2 tablespoons of chopped fresh dill.

→ Can I prepare the cucumber salad without onions?

Yes, you can omit the onions if you don't like them. The salad still tastes refreshing without onions, but loses some of its zest.