Cucumber and Dill Salad

This German cucumber-dill salad, called gurkensalat, is a refreshing summer salad that goes well with many types of meat, especially pork. The dressing is a winning combination of vinegar and sugar for a refreshing side dish.

Difficulty

Beginner

Yield

Serves 4

Ingredients

1 English cucumber, sliced thin1 red onion, sliced thin3 tablespoons fresh dill, chopped3 tablespoons apple cider vinegar1 tablespoon sugar1/4 teaspoon mustard seeds1/2 teaspoon salt1/4 teaspoon black pepper, ground

Equipment

Knife or safe chopperCutting boardMandolinBowls of various sizesSpatulaWhiskMeasuring cupsMeasuring spoonsTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather all of the ingredients.

Using a mandolin or knife, slice the cucumber very thinly into rounds and place into a medium sized mixing bowl.

Begin by peeling the skin of the onion, then slice in half top to bottom. Slice the onion very thinly and place into the bowl with the cucumbers.

In a separate bowl combine the apple cider vinegar, sugar, mustard seeds, salt and pepper. Whisk this mixture until the sugar and salt are fully dissolved.

Combine the dressing with the cucumber and red onion mixture and mix well. Let sit for 15 minutes. Stir in the chopped dill and serve cold.