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Oma's Creamy German Cucumber Salad (Norddeutscher Gurkensalat)

This northern German cucumber salad (gurkensalat) is one I make often. It’s fresh, creamy, and the perfect side to almost any meal.

Ingredients:

• 2 cucumbers, peeled and thinly sliced 
• ½ cup (120 grams) sour cream 
• ½ teaspoon (2.5 grams) fresh dill weed, or to taste
• 1½ teaspoons (7.5 milliliters) lemon juice
• 1½ teaspoons (6 grams) granulated sugar
• salt and freshly ground black pepper, to taste

Instructions:

1. Put the thinly sliced cucumbers into a serving bowl.
2. In a separate bowl, mix the sour cream, dill, lemon juice, and sugar. Season with salt and pepper to taste.
3. Just before serving, pour the dressing over the cucumbers and mix.

Notes/Hints:

• If you have time, you can pre-slice the cucumbers and sprinkle them with a little salt and let them stand. Pour off the excess liquid by draining the slices in a sieve. Add the sour cream mixture to the drained cucumbers and mix.
• Use regular cucumbers or seedless cucumbers; if you use English cucumbers, there's no need to peel.
• Use apple cider vinegar, white vinegar, or white wine vinegar instead of lemon juice.
• Use low-fat sour cream, plain yogurt, or Greek yogurt instead of the regular sour cream. Use vegan yogurt for a vegan version.
• My personal preference is to leave the salad as is, however any of the following would make great additions: thinly sliced raw onions, such as red onion, white onion, sweet onion, or green onions. Fresh chives are also delicious.
• Make variations of this recipe by experimenting with any of your favorite fresh herbs for a different taste.
• There are non-creamy versions of this delicious side dish that are popular in Southern Germany. Check out my version of a southern German cucumber salad.

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Updated: February 15, 2026