Marinated Cucumber Salad (Gurkensalat)

Prepare the cucumbers. Peel the cucumbers in stripes, leaving some of the green skin intact. If you like, score the cucumber lengthwise with a channel cutter. Slice the cucumbers thinly.

Salt and drain. Place the cucumber slices in a colander and sprinkle with the kosher salt. Toss well so the salt is distributed throughout the cucumbers. Let them drain for 20–30 minutes. The salt draws excess water from the cucumber, concentrating its flavor and preventing the finished salad from becoming watery.

Save the cucumber water. Don’t throw away the liquid that collects beneath the colander. Measure out 2 tablespoons (30 ml) to start. You can add more later if the dressing needs to be lighter or less sharp. There is no need to rinse the cucumbers.

Make the dressing. In a small bowl or measuring cup, whisk together the vinegar and sugar until the sugar has mostly dissolved. Whisk in 2 tablespoons of the reserved cucumber water.

Whisk in the oil. Slowly drizzle the oil into the vinegar mixture while whisking. You’re not trying to make a thick vinaigrette; you’re simply breaking the oil into small droplets so it disperses through the dressing and gives it a little body and cling.

Combine. Add the drained cucumbers, fresh dill, and onion, if using. Toss gently until the cucumbers are evenly coated.

Taste and adjust. Taste the salad and adjust with a little more cucumber water if it is too sharp, vinegar if it needs more tang, or sugar if you want a sweeter sweet-and-sour flavor. Add salt only if it truly needs it.

Let the salad stand for 10–15 minutes before serving. The cucumbers will release a little more juice and the flavors will come together.