The ingredients are simple yet the sour cream & fresh dill dressing brings a lovely full flavor to this chilled salad. This salad, also known as Gurkensalat is fresh and light and makes a perfect side dish.

The Sour Cream & Fresh Dill Dressing

For the creamy dressing start with a base of sour cream. Add vinegar, sugar, salt, pepper & lots of fresh dill.

We use white distilled vinegar but have seen variations of this recipe using cider vinegar. I’m certain that would give a refreshingly different taste.

For the German Cucumber Salad

I like to use English cucumbers because the seeds are very small and have less moisture. There’s no need to peel them either which makes this salad that much easier. We used a mandolin to thinly slice them and added a little white and red onion.

Once the dressing is added I like to chill the salad for a couple hours before serving. The cucumbers really take on the nice tart dill flavor.

Creamy German Cucumber-Dill Salad is best enjoyed within a few hours of dressing, but will keep in the refrigerator a couple days if needed.

Check out a few of our other Oktoberfest inspired recipes.

• Wienerschnitzel
• Sweet & Sour Red Cabbage
• Warm German Potato Salad
• Sauerkraut
• Simple Sage Brown Butter Spaetzle

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Creamy German Cucumber-Dill Salad (Gurkensalat)

This simple Creamy German Cucumber-Dill salad, also known as Gurkensalat, is fresh and light and makes a perfect side dish.

Course Salad, Side Dish

Cuisine German/Austrian

Prep Time 15 minutes minutes

Resting Time 2 hours hours

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Cucumber Salad

• 2 English cucumbers sliced very thin
• 1/4 cup or more to taste red or white onion sliced very thin

For the Dill Dressing

• 1/2 cup sour cream or Greek yogurt
• 2 Tablespoons, plus more for garnish fresh dill chopped
• 2 Tablespoon white distilled vinegar
• 1 teaspoon sugar
• salt & pepper to taste

Instructions

For Cucumber Salad

• Thinly slice cucumbers and onion using a mandolin or very sharp knife.

For the Dill Dressing

• Combine all dressing ingredients in a medium bowl. Add the sliced cucumbers and onions 2 hours before serving. Adjust salt & pepper to taste. Garnish with fresh dill to serve.

The post Creamy German Cucumber-Dill Salad (Gurkensalat) appeared first on Lemony Thyme.

Refrigerator Pickles take the unknown out of making pickles.  I know nothing about canning and preserving, although both are on my culinary bucket list.  I have however successfully made a couple variations of pickles.  These Refrigerator Pickled Green Beans are ready in two days.  They are crisp with a slightly spicy zing.  Delicious.

My first attempt was with Zephyr Squash.  After reading a recipe for Summer Squash Pickles I decided to give it a go.  When B plucked one out of the jar and asked “when did you learn how to make pickles?” I knew there was great potential here.

The green beans are blanched for 30 seconds, before swimming in an ice bath.  Then they are added to the jar along with the peppercorns, mustard seeds, dill, garlic, and red peppers.

The vinegar, water, salt brine is boiled then cooled to room temperature before topping off the beans.  Two days in the refrigerator and you’ll have a beautiful jar of Refrigerator Pickled Green Beans.

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Refrigerator Pickled Green Beans

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1 lb. green beans ends trimmed
• 2-3 dill sprigs
• 1/2 tsp. peppercorns
• 1/4 tsp. mustard seeds
• 3 garlic cloves
• 2-3 dried red peppers or 1/4 tsp. red pepper flakes

For brine…

• 1 cup water
• 1 cup apple cider vinegar
• 1 tsp. salt

Instructions

• Trim green beans to length to fit upright in glass jars with lids.
• Bring a large pot of water to a boil and blanch the green beans for 30 seconds. Remove beans and place in an ice bath to stop the cooking.
• Combine water, vinegar, and 1 tsp. salt in a small saucepan. Bring to a boil then remove from heat and allow to cool to room temperature.
• Place peppercorns, mustard seeds, garlic, peppers, dill sprigs, and green beans in jar. Pour brine over beans, making sure they are completely covered. Put lid on jar and place in refrigerator for 2 days.
• Store in refrigerator for up to 3 months.

Notes

These pickles require 2 days in the refrigerator to be completed.

The post Refrigerator Pickled Green Beans appeared first on Lemony Thyme.