Oma’s Gurkensalat
- 15m Prep Time
- 0sCook Time
- 1h 15mReady In
A tangy German cucumber salad made with pickled white onions, sour cream, and fresh dill. This refreshing side is perfect for summer gatherings.
Ingredients
- 907 g mini cucumbers trimmed, halved lengthwise, and cut into ½-inch-thick half-moons
- 29.6 ml kosher salt
- 0.25 white onion thinly sliced
- 78.9 ml apple cider vinegar
- 14.8 ml sugar
- 2 clove garlic smashed
- 237 ml sour cream
- 29.6 ml fresh dill finely chopped
- Freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 61.9 mg
- Iron: 0.44 mg
- Magnesium: 8.29 mg
- Phosphorus: 50.1 mg
- Potassium: 123 mg
- Zinc: 0.33 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml kosher salt
- 78.9 ml apple cider vinegar
- 14.8 ml sugar
- 237 ml sour cream
- Freshly ground black pepper
Prepare
- 907 g mini cucumbers, trimmed, halved lengthwise, and cut into ½-inch-thick half-moons
- 0.25 white onion, thinly sliced
- 2 clove garlic, smashed
- 29.6 ml fresh dill, finely chopped
Let's Cook
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Step 1.
In a large colander, toss the 2 pounds mini cucumbers (halved lengthwise and cut into ½-inch-thick half-moons) with 2 tablespoons kosher salt. Set the colander in the sink and let the cucumbers sit for 30 minutes; the salt will draw out excess liquid.
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Step 2.
While the cucumbers sit, in a small bowl, toss together the thinly sliced ¼ white onion, ⅓ cup apple cider vinegar, 1 tablespoon sugar, 2 smashed garlic cloves, and a pinch of salt. Set aside for 30 minutes, stirring occasionally.
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Step 3.
In a medium serving bowl, stir together 1 cup sour cream, 2 tablespoons finely chopped fresh dill, and plenty of freshly ground black pepper.
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Step 4.
After 30 minutes, add the pickled onions and their liquid to the sour cream mixture, picking out and discarding the garlic cloves as you add them. Stir to blend.
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Step 5.
Rinse the salted cucumbers thoroughly under cold water until they taste seasoned but not overly salty. Transfer the cucumbers to a clean dish towel and gently pat them dry.
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Step 6.
Add the dried cucumbers to the bowl with the sour cream mixture, stir to coat evenly, and season to taste with salt and pepper. Serve immediately, or cover and refrigerate for up to 24 hours.