German-style Dill Cucumber Salad

The Gurkensalat, a German cucumber-dill salad, is a refreshing addition to summer menus, particularly complementing various types of meat, notably pork. Its dressing, merging vinegar and sugar, achieves an ideal blend of sweet and tangy tastes. The red onion offers a satisfying sharpness, while the fresh dill introduces a vibrant flavor. Omitting either ingredient won't compromise the deliciousness of this salad.

For the finest Cucumber Salad:

01.  Opt for seedless, thin-skinned cucumbers like English or Persian varieties for superior taste and texture. Standard grocery cucumbers can become seedy, watery, and mushy when marinated.

02.  Peeling is optional. With seedless English or Persian cucumbers, there's no need to peel or seed. However, for a more appealing presentation, consider peeling strips, leaving some skin on to hold the slices together. If using regular cucumbers, peel completely and remove most seeds for a smoother texture.

03.  Slice the cucumbers thinly using a mandoline, a food processor with a thin slicer, or a cheese grater's slicer opening. Even with a knife, aim for thin slices—while it might appear more rustic, the taste remains delightful.

04.  Fresh dill brings vibrant color and flavor; it's a great choice over dried dill for this recipe.

05.  Soften the red onion's bite by soaking the slices in hot water for a few minutes, then drain before adding to the salad. This reduces the onion's sharpness and potential for causing strong breath.

Here are some great dishes to accompany this Cucumber Salad:

* This Cucumber Salad, Gurkensalat, complements various pork-based main courses excellently. Consider pairing it with braised pork and cabbage, German-style boneless mustard pork chops, or a stuffed pork loin for a delightful meal. Additionally, it can elevate the flavors in chicken or tuna salad sandwiches, providing a refreshing twist to these classic dishes.

Ingredients

• One English cucumber without seeds, or two Persian cucumbers.
  

• 3 tablespoons apple cider vinegar or white vinegar

• 1 tablespoon granulated sugar, or to taste

• 1/4 teaspoon fine salt, more to taste

• 1/4 teaspoon freshly ground black pepper, more to taste

• 1/2 small red onion, thinly sliced and broken into rings, optional

• 3 tablespoons finely chopped fresh dill

Steps to Make It

01.  Gather all the ingredients.

02.  Rinse and dry the cucumbers. If they're unwaxed and seedless, keep the peel-on or peel-off strips for an attractive look. For waxed or seeded cucumbers, peel and remove seeds before continuing.

03.  Slice the cucumber thinly using a mandoline, a food processor with a thin slicer, or a cheese grater's slicer opening. Aim for almost translucent slices. Set aside.

04.  Prepare the dressing in a medium serving bowl by combining vinegar, sugar, salt, and pepper. Mix thoroughly until both the sugar and salt completely dissolve.

05.  Add the sliced cucumbers, red onion (if included), and dill to the dressing. Toss the mixture thoroughly. Let it marinate for at least 5 minutes. Adjust seasoning with more salt and pepper if necessary, toss again, and serve.

How to Store

• Move any remaining salad into an airtight container and store it in the refrigerator for up to 3 days. While the cucumbers might soften slightly, the flavors will remain just as delightful.