Cucumber Salad with Dill
There’s something about a crisp, cold cucumber that is so refreshing on a hot summer day. This cucumber salad combines the refreshing flavor of cucumbers with the creaminess of buttermilk and flavor of fresh dill. It was inspired by a dish I ate more than 40 years ago in my grandmother’s kitchen. I still love it just as much today.
When I was a little girl, I was introduced to a world of interesting flavors at my grandparent’s house. Food was always a part of our time spent together. My grandmother made a collection of traditional German dishes that I loved from Bierock stuffed with seasoned ground beef and cabbage to the schwatzenberry pie that was always waiting for me when we arrived at her house after a long drive.
One of the dishes she made during the summertime was Gurkensalat, a German cucumber salad with onions and a creamy dressing. She tended a small garden in her tiny yard and I am certain that the cucumbers were grown right outside her back door. I don’t remember her version having dill or herbs in it, but I do remember all these decades later just how crisp and refreshing it always tasted.
My version is slightly different than hers, but just as welcome a sight on our summer plates. It’s such a simple way to use those fresh cucumbers from your garden without standing over a canning pot. On a hot summer’s day, I’m always looking for ways to enjoy what’s growing in the garden without heating up the farmhouse and this recipe fits the bill time and time again.
This dish is perfectly suited to serving with sandwiches, a BLT, burgers, or something fresh off the grill. It’s exceptionally tasty with a main course that has a hearty dose of spice. The buttermilk and cucumber are a delicious way to cool off your taste buds.
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Cucumber Salad
Ingredients
- 8-16 ounces fresh cucumbers , stem ends removed and sliced very thinly
- ½ cup buttermilk or plain milk kefir
- 1 Tablespoon sour cream
- 2 Tablespoons fresh dill , chopped
- dash of onion powder
- salt and pepper
- 1 teaspoon sugar if needed
- 1-2 teaspoons apple cider vinegar to balance acidity if needed
Instructions
- Prepare the cucumbers by removing the stem ends and peeling if desired. I like to leave the peel on tender young cucumbers or English style cucumbers as I like the texture, but you can peel the cucumbers if you prefer. Using a sharp knife or mandoline, slice the cucumbers very thinly. Place the cucumber slices in a colander and sprinkle with a generous pinch of salt. Gently toss the slices and allow them to drain for at least an hour. This will allow some of the moisture to drain away from the cucumbers.
- After an hour has passed, turn the drained cucumber slices out onto a clean kitchen towel or paper towels to gently blot dry. Combine the buttermilk or kefir, sour cream, and dill in a medium bowl. Add the drained cucumbers to the dressing and gently stir to coat each slice. Taste for seasoning onion powder, salt, and pepper if needed. Sugar and a bit of apple cider vinegar can be added if desired.
- Transfer the salad to the refrigerator and allow the cucumbers to rest for a few hours or overnight. I find that the flavor is best after at least two hours, but you may prefer a longer length of time. The longer the cucumbers are allowed to marinate, the more flavorful they will become, but they will also soften at the same time. So, take your flavor and texture preference into consideration when deciding how far in advance to prepare the salad.
- Serve the salad as a side dish or add a few slices to the top of burgers or sandwiches. This cucumber salad makes a delicious addition to egg salad or an accompaniment to grilled meats. Enjoy!
Love old German recipes. Wish I would have paid more attention to my mother’s cooking. And of course my grandmother’s.
I wish that I had spent more time cooking and baking with my grandmother. I am grateful for all of the delicious food memories I have that are directly tied to her.