With my cucumber crop exploding this summer I had to do something. In looking to diversify the humble cucumber I discovered several variations of this German staple to put my own spin on it. In Germany, it is known as Gurkensalat which translates to cucumber salad. In a nutshell, it is cucumbers in a dill vinaigrette. I was very pleased to find the thin-sliced cucumbers to be crisp and packed with flavor. This simple amazing German staple is versatile, and I would feel comfortable serving it as a side, an add in for a salad, or as an on any party tray.
Ingredients:
- 2 cucumbers
- ¼ cups Neutral flavored oil such as Avocado, Canola, or Grape Seed
- ¼ cup Distilled White Vinegar
- 1 Tbsp Kosher salt
- 1 Tbsp Dried Dill (1/4 Cup Fresh Dill if used)
- 1 Tbsp Dried Onion
- 1 tsp Sugar
- 1 tsp Black Pepper
Method:
Method:
- Slice cucumbers into thin rounds approximately 1/8” thick
- Combine all other ingredients into a bowl and mix until well blended. Taste and adjust as needed.
- Place cucumbers and vinaigrette into a 1-gallon zipper bag and allow to chill for at least one hour
- Server and enjoy
