Gurkensalat [cucumber Salad]

Total Time
Prep 6 hrs
Cook 0 mins

Again this is from my Woman’s Day cookbook.

Ingredients Nutrition


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


Most Helpful

I put the cukes in the fridge last night to marinate and then for an early dinner I made these to go with your Sea Scallop recipe#194943...everyone loved the meal. I followed the directions exactly and will follow it again. Thank you for submitting your recipe. Made in memory of NoraMarie's husband Ed.

mama smurf December 29, 2010

Cool and crisp with a tangy creamy dressing; love it! I usually put dill in salads like this, but I loved the fresh parsley and paprika. I think fresh cilantro would work, too. I followed the method exactly, but only used 2 tbsp of oil. Thanx for a great cuke salad!

*Parsley* September 13, 2009

Ate it right up! I was given a bunch of cucumbers, so have been trying different recipes. This was very good. Thanks! Made for the Beverage tag game.

Sharon123 August 06, 2009

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