I have often wondered why this salad is such a big part of German cuisine as it is
with a lot of cultures.Gurkensalat or cucumber pickles were on our dinner table at grandmas pretty much every meal.
I actually find this salad can be a challenge you have to be able to adjust it to hit that sweet
spot, the perfect balance of sweet and sour.
So allow time to adjust the flavor either with a litte more vinegar, more sugar, salt or more water
if it needs to be toned down. .
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How to Make
Follow these simple steps…
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You can use any greens to make this.
Here I did kale and romaine a great combination.
Cucumber Salad with Fresh Parsley ( Gurkensalat )
Summary
Equipment
- Equipment:
Ingredients
- INGREDIENTS:
- 2 large Cucumber
- 1 teaspoon salt
- 1/4 Cup water
- 1/4 cup Vinegar
- apple cider or rice wine,
- 3 Tblespoons sugar
- 2 Tablespoons fresh parsley
- For a creamy salad;
- 1/4 cup Yogurt or sour cream
Instructions
- Use a fork to make a nice pattern on the cucumbers. Run the fork all the way down the cucumber making small grooves. Turn and repeat until you go all the way around.
- Slice the cucumbers into 1/8th inch slices and place in a bowl that you can mix in the dressing.
- Chop fresh parsley very fine, add to the cucumbers in the bowl.
- Mix in a measuring cup the vinegar, water, sugar, salt and pepper. Add to the cucumbers and carefully stir in till well mixed.
- Chill the salad or better yet let it sit overnight. The flavor improves as it sits.
- Keeps for up to a month with proper refrigeration.
Notes
Notes:
Tried this recipe?Let us know how it was!
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