German Cucumber Dill Salad—No Vinegar Recipe.
When I lived in Germany, I had this amazing German Cucumber Dill Salad many times. It is sooo good.
The problem with the ones that I’ve tried since returning home to the United States, is that most of the recipes I have tried call for the use of white vinegar.
The Cucumber Dill salads I had in Germany did not taste as if they had any vinegar in them.
I read to try making it without vinegar and instead use lemon juice. When I tried preparing it this way it tasted just as I had it many times in Germany—delicious!
Cucumber and dill are such a great combination and mixed with the tanginess of onion, tartness of the lemon juice and creaminess of the sour and whipping cream it makes a very delicious salad!
As the Germans may say, “Der Salat ist hervorragenden.” or simply, “Es schmeckt!”
I made it for a German-themed book club evening the other night and was complimented on the recipe—I’d recommend anyone who likes cucumbers and dill give it a try!
This is a very easy and quick salad to make.
The only thing you need to plan for, and which is optional, is to allow some time for the cucumber to sweat its juices for about 20 minutes.
Again, this is an optional step and the salad is supposed to be juicy. Draining off some cucumber juice before mixing everything together helps make it a little less soupy.
Supply List for this German Cucumber Dill Salad—No Vinegar Recipe
spoon
knife
bowl
Optional: food processor/slicer
Ingredients for this German Cucumber Dill Salad—No Vinegar Recipe
2 slicing cucumbers—these are your standard cucumbers you’ll find in the produce department at most grocery stores.
1/2 medium red onion
3 Tbsp. lemon juice (fresh or bottled)
1 Tbsp sugar
3 heaping Tbsp freshly chopped dill (which is about 3-4 oz/ 20 grams fresh dill stems topped and chopped)
1/3 C heavy whipping cream
1/3 C sour cream
1/2 tsp coarse ground pepper
1 1/4 tsp table salt (1 tsp will be added to the cucumber slices to encourage sweating and 1/4 tsp will be added to the dressing)
Instructions on How to Make this German Cucumber Dill Salad—No Vinegar Recipe
check out the video and/or continue reading…
Peel the cucumbers and slice them thinly. I used a food processor set on medium-thin setting.
Place the cucumber slices in a bowl and stir in 1 tsp salt. Set aside for about 20 minutes. Then drain the cucumber juice out of the bowl. The salt and time the cucumber slices sit in the salt helps some of the excess juices to sweat off so the salad is not too soggy.
Peel, quarter and chop 1/2 of a red onion. I used my food processor to chop the onions as well.
Chop the dill until you have 3 heaping Tablespoons full.
Dressing: mix sour cream, lemon juice, sugar, 1/4 tsp of salt, pepper, and whipping cream in a bowl.
Toss/mix the cucumbers, onion, and dill in the dressing.
Let the salad marinate for at least 15 minutes.
Allowing the salad to marinate about 6-12 hours is the perfect timeframe for optimal flavor.
Keep refrigerated until served.
German Cucumber Dill Salad—No Vinegar Recipe
This German Cucumber Dill Salad—No Vinegar Recipe combines some wonderful flavors and uses lemon juice instead of vinegar for its dressing, which personally I think tastes more traditional. Cucumber and dill are such a great combination and mixed with the tanginess of onion, tartness of the lemon juice and creaminess of the sour and whipping cream it make a very delicious salad!
Ingredients
- 2 slicing cucumbers—these are your standard cucumbers you'll find in the produce department at most grocery stores.
- 1/2 medium red onion
- 3 Tbsp. lemon juice (fresh or bottled)
- 1 Tbsp sugar
- 3 heaping Tbsp freshly chopped dill (which is about 3-4 oz or 20 grams of fresh dill stems topped and chopped)
- 1/3 C heavy whipping cream
- 1/3 C sour cream
- 1/2 tsp coarse ground pepper
- 1 1/4 tsp salt (1 tsp will be added to the cucumber slices to encourage sweating and 1/4 tsp will be added to the dressing)
Instructions
- Peel the cucumbers and slice them thinly. I used a food processor set on medium-thin setting.
- Place the cucumber slices in a bowl and stir in 1 tsp salt. Set aside for about 20 minutes. Then drain the cucumber juice out of the bowl. The salt and time the cucumber slices sit in the salt helps some of the excess juices to sweat off so the salad is not too soggy.
- Peel, quarter and chop 1/2 of a red onion. I used my food processor/slicer for this.
- Chop the dill until you have 3 heaping Tablespoons full.
- Dressing: mix sour cream, lemon juice, sugar, 1/4 tsp of salt, pepper, and whipping cream in a bowl.
- Toss/mix the cucumbers, onion, and dill in the dressing.
- Let the salad marinate for at least 15 minutes. Allowing the salad to marinate about 6-12 hours is the perfect timeframe for optimal flavor.
- Keep refrigerated until served.
This German Cucumber Dill Salad—No Vinegar Recipe combines some wonderful flavors and uses lemon juice instead of vinegar for its dressing, which I believe tastes more traditional. I hope you enjoy it!
Guten Appetit!!!
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