Cucumber-Dill Salad (Gurkensalat)

5 / 5 ( 1 review ) No Comments

I’m a romantic gardener, closing my eyes, picturing lush abundance, walking quietly through my garden of sheer perfection.

Cucumber Dill Salad

In reality, my last significant attempt at the garden patch was 30 years ago.  My husband was working in Europe for a month and I was 37 weeks pregnant with our fifth child.   I thought I could get our weeds under control, and ran his huge rototiller through my neighbor’s chain-link fence.  Our oldest son still enjoys an occasional belly-laugh when thinking of my “gardening daze!”

My favorite gardener was Mama Schadé.  She was my hostess several times when we visited her charming home in Schlitz, Germany.  My husband directed a troupe of American Folk/World Dancers from BYU-Idaho.  Each year they spent a good part of the summer representing the USA at Folk Dance Festivals through out Europe and the world.  For me, the one in Schitz, along with Mama Shadé was my blue ribbon winner.  She was a gifted homemaker, gardener, and superb cook, waking early each day and working her generous hillside plot  I remember falling in love with her creamy, fresh, Gurkensalat, made from fresh cucumbers and dill.  She served it with grilled meats, bratwurst, and seafood.

It’s a snap to make.  Begin by peeling cucumbers.

Peeling cucumbers

Slice cucumbers as thin as you possibly can.  If you have a food processor with a 2 mm thin slicing disc, you are in luck!  My Cuisinart gets the job done in a flash.

Cucumber slices

Spread cucumbers on a layer of paper towels, 3 works well.   Salt cucumbers and let it sit for about 30 minutes.  With a couple more paper towels, I blot and squeeze the cucumbers removing moisture that is drawn out by the salt.

salted cucumber slices

Chop fresh dill.  In a medium mixing bowl add yogurt, vinegar, and sugar.  Whisk together well.  Blot and even squeeze excess moisture from cucumbers well.  Fold cucumbers into the yogurt-dill mixture.  Refrigerate and chill well for 8 hours or overnight.

Cucumber Dill Salad



In my romantic-crazy mind I’m already fantasizing about next Spring’s garden.  I’m going to plant some rhubarb, herbs, zucchini, (even I grow zucchini well),  and tomatoes.  One of my friends likes to joke, “If you have to grow your own zucchini, you don’t have enough friends!”  Actually, I like it so much, I want to share it with everyone.

Do you have any garden tips for me?  What do you like to grow and how do you use it?  I’d love to hear!


  • 2 large cucumbers, sliced thin
  • 1 teaspoon salt
  • 1/2 cup of Greek yogurt or sour cream
  • 2 Tablespoons sugar (or stevia to taste)
  • 2 Tablespoons white wine vinegar
  • 3 Tablespoons fresh dill, chopped
  • salt and pepper to taste


  1. Peel and slice cucumbers. Spread cucumbers on 3 thicknesses of paper toweling and sprinkle with 1 teaspoon of salt. Let the cucumbers rest for 30 minutes, blotting and squeezing excess moisture from cucumbers.
  2. In a medium mixing bowl whisk yogurt, sugar, vinegar and dill together. Gently fold in the cucumber slices. Refrigerate for 8 hours or overnight before serving. Makes 6-8 servings.
Ingredients: Cucumber
Meal Type: Salads, Side Dish, Gluten Free
Categories: Vegetables

Leave a Review/Reply

Want to see your picture by your comment? Get your custom avatar by registering for free at Gravatar.

Your email address will not be published. Required fields are marked *

Rate this recipe: