Gurkensalat (German Cucumber Salad)

by Garry Brotschul
(Centereach, N.Y.)


My mother's family come from Berlin/ Oranienberg. This is the cucumber salad we had quite often, but mostly in the summer!


  • 3 - 4 (or more) cucumbers, peeled and sliced on a box grater
  • Sprinkle with about 1 - 2 teaspoons of salt, to draw out the liquid. Let sit for about 20 minutes.
  • Add 1 tablespoon white vinegar and 1 tablespoon sugar.
  • Taste and adjust, as needed (it should not be overly sweet or sour). Add a little water, if too sour, to dilute it, rather than add more sugar.
  • Add 1 tablespoon of finely chopped parsley.
  • Add 1/4 teaspoon or more of black pepper. Mix well!

Can be served chilled or at room temperature! Refreshing, either way!
Guten Appetit!

Comments for Gurkensalat (German Cucumber Salad)

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Drain Cucumbers?
by: Gerhild

I was curious about draining the cucumbers after they've been salted. I know that for my own recipe for this, German Cucumber Salad that I make with a sour cream sauce, I drain them whenever I've pre-salted them to draw out the moisture.

I asked Garry about this and this was his emailed response:
"Yes! That one keeps the cucumber liquid. It is very juicy and it is good to drink after eating your salad....and healthy too!"

I can vouch for the remaining dressing being delicious to drink ... !

~ Oma Gerhild



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