German Creamed Cucumbers Recipes

CREAMY GERMAN CUCUMBER SALAD (GURKENSALAT)

Steps:

• In a medium bowl, stir together the sour cream, garlic, white wine vinegar, dill, sugar, 1/4 teaspoon salt, and pepper until well-combined. Cover and refrigerate.
• Peel and very thinly slice the cucumbers. Add the cucumber slices to a colander placed over a deep bowl. Sprinkle with the remaining 3/4 teaspoon salt and stir well to coat all of the slices. Loosely cover with a paper towel (or a clean kitchen towel) and allow to drain for 2 hours, stirring every 20 minutes or so.
• After 2 hours, press down on the cucumbers in the colander to extract any extra moisture. Spread out the slices on a couple of paper towels and pat dry. Remove the dressing from the fridge and stir in the cucumber slices. Either serve immediately or return to the refrigerator for 1 hour or up to overnight. Just before serving, adjust the salt and pepper, to taste.

CREAMY GERMAN CUCUMBER SALAD

Steps:

• Place the sliced cucumbers in a bowl and toss with the teaspoon of salt. Let sit for about 30 minutes then drain thoroughly. Add the sliced onions to the cucumbers.
• To make the dressing: Place all remaining ingredients in a small bowl and stir to combine. Pour the dressing over the cucumbers and onions and stir to combine. Add more salt and pepper to taste.Cover and chill for at least 2 hours (4 hours if using dried herbs) before serving.

GERMAN CREAMED CUCUMBERS

Steps:

• Salt the cucumbers and onions throughout and place in large bowl; place a plate that will fit inside the bowl on top of them.
• Let stand in refrigerator for 2 or more hours.
• When the time is up, drain the water from the cucumbers and onions; add the sour cream, half and half, vinegar and a tablespoon more of salt, if desired. If you do not like it to be too soupy, you can decrease the amounts of the half and half and sour cream by half or more, depending on your taste.
• Mix thoroughly; place in refrigerator for another half hour to a hour to chill the ingredients and serve.
• Makes about 10 servings.

GURKENSALAT (GERMAN CUCUMBER SALAD)

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.