Gurkensalat (Cucumber Salad)

JanetB-KY's Note:

Posted for World Tour 2006, this is a mildly tangy cucumber salad of the sort you can find at small cafes and private homes in Germany. I loved this one when I lived there. It's not fancy but it is definitely tasty.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 large cucumbers
• 2 tablespoons cider vinegar
• 1 ½ tablespoons sugar
• ½-1 teaspoon salt
• ¼ teaspoon pepper
• ¾ cup sour cream
• 2 tablespoons minced fresh parsley

Directions:

1. Peel cucumbers and cut into very thin slices.
2. Mix together vinegar, sugar, salt, and pepper and pour over cucumbers.
3. 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.

Reviews

[Doc's Mom]

I added some thinly sliced sweet onion and really liked the sweating technique. I eyeballed the sour cream to meet the consistency I wanted. At the end I added fresh parsley and dill. This dish is very refreshing and tasty! Highly recommend trying this recipe.

[bmcnichol]

We loved this with a few changes. I used Splenda instead of sugar as that is all I buy. I used 1/2 teaspoon of salt and only 1/2 cup of sour cream. I also forgot to add the parsley. I also didn't drain the mixture after marinating and we really enjoyed this.

[Demandy]

Was good but next time I'd use less sour cream.