Saturday, July 25, 2020

RECIPE: Austrian Cucumber Salad with Sour Cream and Dill

There are a dozen versions of this recipe online, all of them similar to this one, and ALL of the comments include at least one person claiming that their grandmother salted the cucumbers before mixing them with the sour cream.  One person claimed that her mother placed the cucumbers in a colander, salted them and then covered them with ice cubes.  Once the ice cubes melted, the cucumbers were ready to use. 

Feel free to do that, if you prefer, but I never do.

Cucumber Salad with Sour Cream and Dill
(aka gurkensalat)
Serves 4

  • 1/3 cup sour cream
  • 1/2 t. Dijon mustard
  • 1 T. apple cider vinegar
  • 1 T. milk or water
  • 1/2 t. himalayan pink salt
  • 2 T. fresh dill, minced
  • 3 small cucumbers or 1 English cucumber washed
  • 1/2 c. red onion, sliced paper thin

In a medium bowl, whisk together everything except the cucumbers and onions.

Slice the cucumbers about 1/16" thick.  I've read that the Austrians slice the cucumbers thicker than the German's, who slice them paper thin.  As you can see in the photo below, mine are not paper thin.

Add the sliced cucumbers and onions to the sour cream mixture, then toss gently to combine.

Cover and refrigerate at least 1 hour before serving.  The cucumbers and onions will soften and release some of their juices into the dressing, which makes the cucumbers crisp and the dressing a little looser.

No comments: