German Cucumber Salad

Crisp and slightly tangy for a delectable addition to meats and main dishes any season of the year. 


2 large cucumbers, sliced thin (optional: peel skins)

½ red onion, sliced thin (optional: use a white onion)

3/4 tsp. salt 

½ cup sour cream 

2 TB granulated sugar 

2 TB white vinegar 

1 tsp. dried dill 

1 tsp. fresh or dried parsley 


  • Cut up cucumber and onion and spread slices on a platter. Sprinkle with salt and let the pieces rest for 30 minutes before squeezing extra moisture from the cucumbers. 
  • Stir together the sour cream, sugar, vinegar, dill and parsley in a large bowl.
  • Fold the cucumber and onion slices into the sour cream mixture. 
  • Refrigerate cucumber salad 4 or more hours or overnight before serving. 

Nutrition Information

Servings Per Recipe: 8

Per Serving: 60 caloriesprotein 1.1g; carbohydrates 7.9g; fat 3.1g; saturated fat 1.9g; cholesterol 6.3mg; sugars 5g; calcium 35mg; dietary fiber 0.7g; sodium 300.9mg; iron 0.4mg

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