Gurkensalat Cucumber Salad Recipes

Steps:

• Peel cucumbers (if waxed) and cut into very thin slices.
• Mix together vinegar, sugar, garlic, salt, and pepper and pour over cucumbers and onions (reserving 2 tablespoons).
• Marinate about 20 minutes.
• Mix dill or parsley with sour cream.
• Add sour cream to cucumber mixture and toss.
• Top with chopped onion, sprig of fresh dill or parsley and serve.

Steps:

• Peel cucumbers and cut into very thin slices.
• Mix together vinegar, sugar, salt, and pepper and pour over cucumbers.
• Marinate about 20 minutes to an hour but no more than that; drain off liquid, toss cucumbers with sour cream, then top with fresh parsley and serve.

Steps:

• For marinade: mix all ingredients, oil comes last; mix well.
• Then cut the cucumber to fine slices using a potato peeler.
• Sprinkle salt on them and let it rest for 20 minutes.
• Drain liquid released by the cucumber.
• Mix the cucumber slices with the onion and marinade and add the herbs.
• Variation: You can add black olives and cubes of sheep´s or goat´s cheese.

Steps:

• Peel cucumbers. Score with a fork.
• Thinly slice cucumber and onions.
• Arrange alternate layers of cucumber and onions in a bowl, sprinkling each layer heavily with salt.
• Cover with ice water.
• Refrigerate for several hours.
• Drain and wash with running water.
• Drain well.
• Blend oil with vinegar.
• Pour mixture over cucumbers and onions and marinate for several hours.
• Drain. Stir in sour cream and pepper to taste.
• Top with chopped parsley and paprika.
• Prepare several hours ahead of serving.