Gurkensalat (Cucumber Salad)


Made of thinly sliced cucumbers and onions in sweet vinegar, this traditional German salad is a light accompaniment to hearty dishes, such as bratwurst and potatoes.

Servings: 6
Serving size:
¾ cup (130 grams)
Prep time:
2 hours 20 minutes


  • 2 medium cucumbers
  • 1 medium yellow onion
  • 1 teaspoon salt
  • ⅓ cup (80 milliliters) white distilled vinegar
  • 1 tablespoon sugar
  • 1 tablespoon chopped fresh chives


  1. Rinse and dry cucumbers, then cut off the tip of each cucumber. Place a colander over a bowl that is large enough to catch liquid from the cucumber. Using a mandoline with a guard, slice cucumbers on the thinnest setting, allowing liquid to drain in to the bowl. Thinly slice onion, with a knife or mandoline, and place in the colander with the cucumbers. Sprinkle with salt, toss to evenly coat and refrigerate for 1 hour to allow liquid from the cucumbers and onions to drain into the bowl.
  2. Discard the liquid. Transfer cucumbers and onions to a serving bowl and add vinegar and sugar. Stir and return to the refrigerator for 1 hour. When ready to serve, toss and sprinkle with chives. This salad is best served the same day. Leftovers can be kept in the refrigerator for up to 3 days.

Nutrition per serving: Note — Food & Nutrition is dedicated to providing accurate information to readers. We are unable to calculate nutrition information for this recipe due to multiple variables affecting sugar and sodium absorption during the pickling process.

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Sarah Pflugradt
Sarah Pflugradt, MS, RDN, is a freelance writer, blogger at Sarah Pflugradt Nutrition . Connect with her on Facebook, Instagram, Pinterest and Twitter.