German Cucumber Salad


  • 2 large cucumbers, thinly sliced
  • 1/2 onion, optional, thinly sliced
  • 1 teaspoon salt
  • 1/2 cup sour cream
  • 2 tablespoons white sugar
  • 2 tablespoons white vinegar
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika


  1. On a platter, spread the cucumbers and onions.
  2. Season the veggies with salt and let rest for 30 minutes.
  3. Squeeze the excess moisture from the cucumbers away from the platter.
  4. In a large bowl, stir the sour cream, sugar, vinegar, dill, and parsley together.
  5. Fold the veggie mixture into the sour cream mixture.
  6. Refrigerate the salad for at least 8 hours and up to overnight.
  7. Garnish with paprika and serve.

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