Print
Crispy Cucumber Dill Salad

German Cucumber and Dill Salad



Cooking in the Kitchen with Margaret Bose-Johnson: Cooking in the Kitchen with Margaret Bose-Johnson: German Cucumber Dill Salad or Gurkensalat accompanies the traditional Fleisch Rouladen meal. Crunchy fresh!
Course Salad
Cuisine German
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 -8 servings
Author Valerie Lugonja via Margaret Bose Johnson

Ingredients

  • 5-6 long English Cucumbers , washed, skin on
  • 2 tablespoons fresh dill , finely minced
  • 1/4 cup white onion , minced
  • 2 tablespoons white vinegar
  • 1 tablepoon plus 1/2 teaspoon salt
  • freshly ground black pepper to taste
  • 2 tablespoons avocado or grapeseed or flavourless oil (I used olive oil)

Instructions

  1. Slice Cucumber into very thin slices using a mandoline; place in large bowl
  2. Salt cucumbers with 1 tablespoon good quality salt; combine well to ensure salt fully incorporated
  3. Rest cucumbers for 30 minutes to an hour to extrude juices; toss intermittently with hands to ensure salt continues to be evenly distributed and liquid is expelled
  4. Mince onion; cover with white vinegar and rest for 15 minutes to pickle
  5. Strain cucumber; squeeze cucumber slices in batches inside cloth until almost all liquid is expelled
  6. Add to serving bowl with onion and vinegar, dill and oil; season well with salt, if required and freshly ground black pepper
  7. Toss and serve ice cold; keeps well in fridge for several days