German Cucumber Salad

         

Sunday Funday is here lifting our glasses to Oktoberfest!  So what to make?  Pretzels and Beer Cheese Dip seem like the obvious choices and I have recipes for those that I’m happy with.  I’ve made German Christmas Cookies, Lebkuchenherzen (a form of gingerbread) as well.

I kept searching & found a recipe for German Cucumber Salad, which reminded me of my mom’s recipe for Cucumbers & Cream.  I’ve made my mom’s recipe but it never turned out quite right. This recipe reminds me a lot of my mom’s. My favorite part was the sour cream, which made a slightly thicker sauce. The dill was a great touch too! I’m glad to have this recipe on hand as a great way to dress up cucumbers!

Try these great Oktoberfest recipes:

• German Cucumber Salad from Amy's Kitchen Adventures
• German Potato Salad from Karen’s Kitchen Stories
• Kohlrouladen - German Cabbage Rolls from Sneha’s Recipe
• Laugenbrezel (German Soft Pretzels) with Big Sur Sea Salt Blends from Culinary Adventures with Camilla
• Oktoberfest Casserole from A Day in the Life on the Farm
• Sauerkraut Rye Bread from Palatable Pastime
• Vegetarian Flammkuchen from Mayuri's Jikoni
• Wurstsalat from Pandemonium Noshery

German Cucumber Salad

Adapted from Plated Cravings

2 cucumbers, peeled

¼ cup sour cream

½ tablespoon white vinegar

½ teaspoon sugar

½ teaspoon dried dill

¼ teaspoon sugar

¼ teaspoon black pepper

Place the cucumbers in a bowl.

Whisk together the remaining ingredients.  Pour the sauce onto the cucumbers and stir to mix (it will still be quite thick).  Cover and refrigerate for 2-4 hours.  Stir again prior to mixing, the sauce will be thinner as liquid from the cucumbers mixes in)  Serve cold.