Easiest Way to Prepare Eric Ripert German Cucumber Salad (Gurkensalat)

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, german cucumber salad (gurkensalat). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

German Cucumber Salad (Gurkensalat) is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. German Cucumber Salad (Gurkensalat) is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook german cucumber salad (gurkensalat) using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make German Cucumber Salad (Gurkensalat):

1. Make ready 2 large cucumbers, peeled, very thinly sliced
2. Prepare 1/2 small sweet or white onion, very thinly sliced
3. Prepare Dash salt
4. Take 1/4 cup water
5. Get 2 Tbs. light oil (or olive oil)
6. Prepare 3 Tbs. apple cider vinegar
7. Make ready 2 Tbs. sugar
8. Make ready 2 Tbs. sour cream
9. Make ready 1 pinch pepper
10. Get 1/4 cup “fresh” dill, very finely chopped
11. Get 1 Tsp. dried chives
12. Prepare 1 Tsp. dried parsley
13. Take 1 Tsp. fresh lemon juice

Instructions to make German Cucumber Salad (Gurkensalat):

1. Peel the cucumbers and slice the “cukes” very thin so that they’re almost transparent. Place in a bowl and dust lightly with salt as you go. This will draw out the moisture.
2. Slice the onion thinly and then cut in half. Place them in the bowl on top of the cucumber slices. Allow this to sit for 30 minutes.
3. In a small measuring cup (1 cp.), mix the water, oil, cider vinegar, and sugar until dissolved. Add the sour cream, dash of pepper, and mix well.
4. Taste for a balance of even sweetness and sour and adjust accordingly. Add fresh dill, chives, parsley, and lemon juice and mix well. Set aside.
5. Gently squeeze excess moisture from the cuke slices and drain the juices. Pour the dressing over the slices, fold over a few times, and refrigerate. After 2-3 hours fold over again.
6. One hour later, drain the bowl juices into a measuring cup and taste for proper balance. Adjust for taste accordingly and pour over the salad. Serve at slightly below room temperature or chilled.

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