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Cucumber and Dill Pickle Salad (Gurkensalat mit Gewürzgurken)

This cucumber salad with pickles is creamy, crunchy, and full of fresh flavor. It makes an easy side dish that pairs perfectly with your favorite German-inspired meals.

Ingredients:

• 1 large English cucumber, peeled or unpeeled
• 2-3 medium dill pickles (about 1/2 cup, or 56 grams), finely chopped
• 1/2 cup (113 grams) plain Greek yogurt, preferably full-fat
• 2-4 tablespoons (30-60 milliliters) dill pickle brine
• 2 tablespoons (3 grams) finely chopped fresh dill
• 2 teaspoons (3 grams) parsley, dried or fresh
• 1/4 teaspoon (1.5 grams) salt, plus more if needed
• Pinch of black pepper

Instructions:

1. Cut cucumber into thin slices and place them in a serving bowl with the finely chopped pickles.
2. In a small bowl, stir together Greek yogurt and 2 tablespoons (30 milliliters) of the dill pickle brine. Mix in the dill, parsley, salt, and pepper.
3. Pour the dressing over the cucumbers and pickles. Mix well.
4. Let the salad rest for 10 minutes. The fresh cucumber will release some liquid and naturally thin the dressing. 
5. Stir the salad again. If the dressing is still too thick, add another 2 tablespoons (30 milliliters) of pickle brine. 
6. Taste and add more salt if needed. Serve immediately or keep refrigerated until serving.
7. Dig in!

Notes/Hints:

• Keep or omit the parsley. This was an add-in that I thought was a nice pairing with the dill.
• Leave the salad to set overnight to allow the cucumbers to absorb the full flavor of the dressing.
• Add extra dill for an even punchier flavor. Use fresh or dried dill, but fresh gives more of a punch while using less. If using dried, don't forget to rub it between your hands first to 'wake it up' and release the flavors.
• Can last up to one week in the fridge, but is best eaten within the first three days.

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