Germany · Germany
Gurkensalat
Thin cucumber slices are lightly dressed with sour cream and dill.
Gurkensalat is not a main course but a Beilage, the cushion that lets a heavy plate of meat sit on a table without becoming heavy itself. Thin cucumber, salt, a little sugar and sour cream is the whole list. Salting the slices first and draining them is what stops the plate from watering down underneath the meat.
Ingredients
- cucumber500 g
- pasteurized sour cream100 g
- fresh dill, chopped8 g
- white wine vinegar15 ml
- sugar5 g
- salt3 g
Directions
- 1
Wash cucumber and slice into 2 mm rounds. Toss with salt and leave in a colander over a bowl for 15 minutes.
Slices bend easily and release water. - 2
Whisk sour cream with vinegar, sugar and dill. Gently squeeze cucumber and discard the released liquid.
Dressing is smooth and cucumber is well drained. - 3
Fold cucumber into the dressing and serve cold promptly. Keep any remainder refrigerated and use within 24 hours.
A thin coating of dressing clings to the cucumber. For storage, refrigerate within 2 hours at 4°C or below; above 32°C, refrigerate within 1 hour.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content