German
Gurkensalat
Paper-thin cucumbers and onion, briefly salted for supple crunch, then folded through a bright sour-cream dressing with white wine vinegar, dill, pepper, and restrained sweetness.
4 servings · 18 minutes prep
Ingredients
Cucumbers
- 2 large English cucumbers, about 1 1/2 pounds, cut into 1/16-inch rounds
- 1 teaspoon Diamond Crystal kosher salt
- 1/4 small white onion, shaved very thin
Dill-Sour Cream Dressing
- 1/2 cup full-fat sour cream
- 2 tablespoons white wine vinegar
- 1 teaspoon granulated sugar
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons finely chopped fresh dill
Directions
Salt and Drain
- Toss the cucumbers with the kosher salt in a colander and let them drain for 20 minutes. Spread them on a clean towel and blot firmly but do not wring them out.
- Add the white onion to the drained cucumbers and separate any clinging arcs with your fingers.
Whisk the Dill Dressing
- Whisk the sour cream, white wine vinegar, sugar, and black pepper until smooth and the sugar has dissolved. Fold in the dill.
Fold and Rest Briefly
- Fold the cucumber mixture through the dressing until every slice is lightly coated. Refrigerate for 5 minutes, then stir once and serve cool; do not leave it to steep for hours.
