My Oma's Gurkensalat

Photo: Allrecipes

Whenever I see cucumbers I think of my Bavarian grandmother, who was the only person I know to make gurkensalat (or cucumber salad). My mother, an excellent home cook and her daughter, didn't make it. Mom always used cucumbers in a green salad to serve as a side with whatever dinner she prepared for us. I have memories of my Oma visiting us and making her gurkensalat in our kitchen. We liked it, but none of us have her recipe. As an adult, I had to try to figure it out from memories of eating it as well as seeing her make it:

Oma's Gurkensalat

2 cucumbers, peeled - (I don't peel them. Oma did.)

1 small yellow onion - sliced thin (or green onions when available)

1/2 cup of sour cream (or mayonnaise as a substitute)

1 teaspoon of salt

1/2 teaspoon of black pepper

3 tablespoons of cider vinegar

1 teaspoon of dried dill

Sprinkle of garlic

Sprinkle of paprika

Sprinkle of nutmeg 

Sprinkle of dried parsley

1 teaspoon of sugar, or to taste.

Optional: If the vinegar is too sharp, dilute it with 1 - 3 tablespoons of water ... but wait 30 minutes since cucumbers are largely water.

Directions:

1) Slice the cucumbers as thin as possible. Oma used a mandoline, but it can be done with a sharp knife.

2) Slice the onions thin too and toss them in with the cucumbers.

3) Add the sour cream (or mayonnaise). Oma loved sour cream.

4) Add the seasonings, and taste the salad. Adjust. Oma would sprinkle in a little sugar to balance the sour vinegar. 

She let the flavors marinate for at least 30 minutes in the refrigerator before serving it. The water from the cucumbers will draw out, so don't add tablespoons of water to counter the sharpness of the vinegar right away. Let the salad settle first. 

After chilling, it is ready to put on the table. Gurkensalat is a refreshing, light side dish with a crunch. Enjoy!

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