A German cucumber salad broadly comes in two variations: with sour cream, or without. This is the former, the thin slices of cucumber squeezed of their juices then dressed with a mixture of sour cream, fresh dill, oil and vinegar, the acidity balanced out with a little sugar. It’s so simple it barely warrants a recipe, but given the importance of getting the acidity right, the guidelines for measurements are very useful. German cucumber salad traditionally makes an excellent accompaniment to all sorts of pork dishes, from sausages to steaks to schnitzels, and is a particularly good side in combination with a potato salad.
German cucumber salad recipe (serves 4 generously as a side)
2 large salad/English cucumbers, or 4 small ones
150g sour cream
4 tbsp neutral oil such as vegetable or rapeseed
2-3 tbsp white wine vinegar
A good pinch of sugar
2 tbsp finely chopped fresh dill (or more to taste, plus a few feathers to garnish)
Slice the cucumber thinly and squeeze with your hands over the sink to remove some of their liquid, then put to one side. In a small bowl, whisk together the sour cream, 2 tbsp of the vinegar, the oil and sugar, and season with salt and pepper. Add more vinegar to taste – I tend to use a good splash – then add the chopped dill and stir to combine. Pour the dressing over the cucumber and mix gently.