GURKENSALAT (German cucumber salad, for eight)

2 large cucumbers

1 large yellow onion

½ cup white distilled vinegar

1 to 2 tablespoons white granulated sugar

kosher salt

fresh ground pepper


1.   Slice the cucumbers as thin as you can (use a mandoline if you have one).  Peel and thinly slice the onion.  Layer the slices, alternating onion and cucumbers, in a large shallow bowl.  Sprinkle salt between each layer.

2.   Let stand for about 45 minutes or an hour, then drain thoroughly.

3.   Transfer to a serving bowl.  Add vinegar, sugar and pepper.  Taste and add more seasonings if necessary.

4.   Refrigerate for at least 10 to 15 minutes to chill.

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