Cucumber and Dill Pickle Salad (Gurkensalat mit Gewürzgurken)

by: Lydia Fulson  /  Writer, Artist, Traveler, Granddaughter & Ever-Learning German Cook

Updated: September 22, 2026

This cucumber salad is creamy, crunchy, and full of refreshing flavor. Made with cucumbers, pickles, creamy Greek yogurt, and fresh dill, it comes together quickly with simple ingredients.

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It’s an easy dish that pairs perfectly with meaty and heavy meals, sandwiches, potatoes, or your favorite German-inspired meals. It's also great on its own as a refreshing brunch or snack. However you choose to enjoy it, you won't be disappointed.

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Cucumber salads are a key component in so many German meals. Though recipes vary regionally, all of them are deliciously refreshing treats.

This recipe falls into the northern region's category. Why? Northern German cucumber salads commonly use a cream-based dressing, such as sour cream or mayonnaise. While this recipe doesn't use either of those, it does still have a creamy base texture, made with Greek yogurt.

This recipe is a great way to use up the cucumbers growing in your garden. Or, if you're like me, to use up the ones that you bought and forgot are sitting in your drawer in the fridge...

The last few times I've made it, though, I used an abundance of cucumbers from our garden. I've made batches of this cucumber pickle salad again, and again, and again. It's just so good that I couldn't help but refill the bowl once the first batch emptied.

The More You Know!

Just in case you were squinting, trying to figure out what was beside my bowl in the top pic. 

pickle fork!

Yes, I do have my own pickle fork, and its sole purpose is just that! My mom got it for me as a gift, and needless to say, I was beyond excited that something like this even existed. 

Top Tips

• 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.
• Add a variety of herbs for extra flavor and freshness. Parsley pairs well with dill!

Let's Make it

Step #1: Prep ingredients by slicing cucumbers and dicing pickles. Add these to a medium-sized mixing bowl.

This is going to be good!

Step #2: Make the dressing by mixing Greek yogurt, brine, dill, and other seasonings.

The best part, coming right up!

Step #3: Pour over cucumbers and pickles and mix well.

Lecker! Now, to refill this bowl again!

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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.

Prep Time:

10 minutes

Resting Time:

10 minutes

Total Time:

20 minutes

Servings:

4-6 servings

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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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated: September 22, 2026

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More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.