german cucumber dill salad

German Cucumber-Dill Salad

Description

This German cucumber-dill salad, called gurkensalat, is a refreshing summer salad that goes well with many types of meat, especially pork. A winning combination of vinegar and sugar come together for a dressing that has the perfect balance of sweet and tart flavors. Red onion adds a pleasant bite and fresh dill provides a lovely pop of flavor, though you could leave out either and still have a delicious salad.

Ingredients

1 medium seedless English cucumber, or 2 Persian cucumbers
3 tablespoons apple cider vinegar or white vinegar
1 tablespoon granulated sugar, or to taste
1/4 teaspoon fine salt, more to taste
1/4 teaspoon freshly ground black pepper, more to taste
1/2 small red onion, thinly sliced and broken into rings, optional
3 tablespoons finely chopped fresh dill

Directions

Gather the ingredients.
Rinse and dry the cucumber. If the cucumbers are unwaxed and seedless, leave them unpeeled or peel off strips for a pretty presentation. Waxed cucumbers and cucumbers with seeds should be peeled and seeded before proceeding with the recipe.
Using a mandoline, a food processor with the thin slicer attachment, or the slicer opening on a cheese grater, thinly slice the cucumber(s). They should be almost see-through. Set aside.
Make the dressing by placing the vinegar, sugar, salt, and pepper in a medium serving bowl and whisking until the sugar and salt completely dissolve.
Add the cucumber, red onion (if using), and dill, and toss well. Marinate for 5 or more minutes. Then adjust the salt and pepper, if needed, toss again, and serve.