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Meet your new go-to summer side! This German Cucumber Salad is cool, creamy, a little tangy, and absolutely loaded with fresh dill. It’s the kind of Easy Cucumber Salad recipe you can toss together in minutes for BBQs, weeknight dinners, or tailgating.
Simple ingredients, big flavor, zero stress.
Why I Love This German Cucumber Salad
Fast & simple. Just slice, salt, whisk, and toss. Chill while you finish the main course.
Budget-friendly pantry win. Cucumbers + sour cream + a splash of vinegar = magic.
Make-ahead friendly. The flavors mingle as it chills, so it’s even better after a quick rest.
Light and refreshing. A creamy Cucumber Salad recipe that still tastes bright and crisp.
Crowd-pleaser. Kids, adults, dill lovers, everyone keeps going back for “just one more spoonful.”
Ingredients For German Cucumber Salad
Full measurements and instructions are below in the printable recipe card.
- Cucumbers – Any crisp, thin-skinned cucumber works. I love English cucumbers or Persian cucumbers for fewer seeds and tender skins. Standard cucumbers are great, too, just be sure to peel if the skin is waxy. If you want to level up your cucumber salad, try using half cucumbers and half thinly sliced radishes for an extra peppery bite.
- Salt – We use kosher salt first to pull out water so your salad stays crisp and creamy, not watered down. Kosher or fine sea salt both work. If using table salt, use about half of what the recipe calls for.
- Sour cream (or Greek yogurt) – Sour cream provides the creamy base. Full-fat Greek yogurt has an extra tangy flavor, be sure to use plain yogurt. Light sour cream makes for a leaner bowl. Try a spoon of crème fraîche for subtle richness, a splash of buttermilk to loosen a thicker dressing if you like a lighter, pourable dressing.
- Vinegar – White vinegar or Apple Cider Vinegar adds the perfect tanginess to the creamy dressing. Rice vinegar for gentle acidity or a squeeze of lemon in a pinch, are both great substitutions.
- Sugar – Just a touch of granulated sugar balances the vinegar and makes the dill pop.
Honey or maple syrup (start small and adjust) are great substitutions, or go sugar-free if you prefer a sharper, tangier salad. - Fresh dill – Fresh Dill gives the salad its signature flavor! Dried dill works in a pinch, if fresh dill is not available. Fresh Parsley and chives can stand in for a milder herbal vibe.
- Red onion (optional) – Thinly sliced or diced red onion give the salad color and a little bite. Substitute with shallot for a softer onion flavor or very thin sweet onion if that’s what you have.
- Black pepper: A little heat to round everything out.
How to Make German Cucumber Salad
- Salt the cucumbers. Toss the thinly sliced cucumbers with salt and let them hang out in a colander for 20–30 minutes. This draws out excess moisture so the dressing doesn’t get watered down. Rinse and pat dry.
- Whisk the dressing. In a bowl, mix sour cream (or yogurt), vinegar, sugar, dill, and onion (if using) until smooth.
- Combine & chill. Fold the cucumbers into the dressing until everything is coated. Chill at least 30 minutes to let the flavors mingle.
- Finish. Crack over black pepper and add a little extra dill on top to serve.
Full ingredient amounts and detailed steps are in the recipe card below.
How to Store Leftovers
- Refrigerator: Store leftover German cucumber salad in an airtight container for up to 2 days. It’s best on Day 1, but still tasty the next day.
- Refresh before serving: If it releases a little liquid, give it a quick stir. You can add a spoon of sour cream or yogurt to re-creamify and a pinch of salt to wake up the flavors.
- Make-ahead tip: You can slice/salt the cucumbers and whisk the dressing up to a day ahead, just keep them separate and combine 30–60 minutes before serving.
Kellie’s Tips for the Best Cucumber Salad
Chill time matters. Even a quick 30-minute rest helps the flavors bloom.
Slice it thin. Paper-thin slices = ultra tender, silky texture. A mandoline makes it effortless.
Don’t skip the salt step. It keeps the salad from turning watery.
Season to taste. Start conservative with vinegar and sugar, then tweak until it tastes bright and balanced to you.
Fresh dill FTW. It really makes the flavor sing, add a little extra right before serving.
What To Serve with Cucumber Salad
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German Cucumber Salad Recipe
Equipment
- chef's knife
- cutting board
- whisk
- colander
Ingredients
- 2 large English cucumbers, thinly sliced (peeled or unpeeled)
- 1/2 teaspoon kosher salt
- 1/3 cup sour cream or plain Greek yogurt
- 1 1/2 tablespoon white vinegar or apple cider vinegar
- 1 teaspoon sugar
- 2 tablespoon fresh dill, chopped (or 1/2 tsp dried)
- 2 tablespoons finely chopped red onion, optional
- Black pepper, to taste
Instructions
- Toss cucumber slices with salt in a colander and let sit 20–30 minutes to draw out moisture. Rinse and pat dry with a paper towel.
- In a medium bowl, whisk together sour cream, vinegar, sugar, dill, and onion (if using).
- Add the cucumbers to the bowl with the dressing and toss cucumbers with dressing until coated. Chill for at least 30 minutes before serving.
- Garnish with extra dill and a sprinkle of fresh cracked black pepper.
Notes
- Salting the cucumbers is key, don’t skip it. It prevents a watery dressing and keeps the cucumbers crisp.
- You can use sour cream or Greek yogurt; add a splash of buttermilk or milk if you prefer a looser, lighter dressing.
- Adjust the vinegar and sugar to taste. Start small and tweak for your ideal tang-to-sweet balance.
- If using dried dill, start with less, then add more to taste, it’s more concentrated than fresh.
- Optional onion: soak sliced onion in cold water for 10 minutes to soften the bite.
- Best within 24 hours; stir before serving and refresh with a spoon of sour cream if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
