GURKENSALAT (GERMAN CUCUMBER SALAD)
A traditional German favorite that I have loved since I was a child. This recipe is quick, easy, and delicious. Substitute cider vinegar for a different flavor. I prefer to leave the skins on the cucumbers for more texture and flavor, but they can also be peeled prior to slicing if desired. Flavor is best when marinated for several hours before serving.
Provided by hisunbeam
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 8h50m
Yield 8
Number Of Ingredients 9
Steps:
- Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.
- Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
- Fold cucumber and onion slices into the sour cream mixture.
- Refrigerate 8 hours to over night; garnish with paprika to serve.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 7.9 g, Cholesterol 6.3 mg, Fat 3.1 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 300.9 mg, Sugar 5 g
CUCUMBER SALAD WITH SOUR CREAM AND CHIVES (GERMAN GURKENSALAT)
A cool and refreshing accompaniment to fish or meat dishes, this classic cucumber salad is so simple and good! You can sub dill for the chives, if desired. Recipe is an old one that has been handed down through the generations, from my mother and grandmother.
Provided by BecR2400
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Peel cucumbers and slice them paper thin (or as thinly as possible), and drain if watery.
- In a medium bowl, mix together the sour cream and chives. Add cucumber slices and stir gently to coat.
- Season to taste with salt (go easy on the salt) and pepper.
- Serve immediately, or cover and chill for up to one day.
Nutrition Facts : Calories 52.2, Fat 3.9, SaturatedFat 2.2, Cholesterol 10, Sodium 17.4, Carbohydrate 4.2, Fiber 0.5, Sugar 2.4, Protein 1.1
MY MOTHER'S EASY CUCUMBER SALAD WITH TOMATOES AND CHIVES
This is the way my mother made a very tasty salad for us, mostly in the summertime. We didn't have the English cucumbers that are available now but use them if you wish. The chives grew in our Chicago suburb garden and volunteered every year -- right next to the old fashioned green rhubarb. The tomatoes came from our "Victory Garden" -- anyone remember those? What memories this salad evokes!
Provided by Lorraine of AZ
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel the cucumber. Sometimes we just dragged a fork down the unpeeled cucumber over and over to create a striped design. Chop the cucumber into quarter-inch pieces. We always included the seeds in the regular cucumbers, but nowadays, chefs would probably leave them out.
- Combine the cucumber, vinegar and chives in a medium bowl. My mother used plain white vinegar, but you may wish to experiment with one of the many vinegar varieties.
- Chop the tomato into roughly the same size pieces as the cucumber pieces. Add to the bowl and salt to taste.
- Refrigerate about 4 hours until nicely chilled and serve with a slotted spoon.
Nutrition Facts : Calories 11.8, Fat 0.1, Sodium 2.1, Carbohydrate 2.6, Fiber 0.5, Sugar 1.4, Protein 0.5
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