This is one of our favorite German restaurant salads. Quick, easy, ready for dinner.
Gurkensalat
Serves 8
The longer it sits, the better it tastes!
2 organic cucumbers, unseeded and thinly sliced
1 organic onion, peeled and thinly sliced
1/2 cup (120 ml) white vinegar
1 1/2 Tbs. (300 g) organic sugar
black pepper to taste
optional: 1 tsp. (4,5 g) dried dill, parsley, or paprika
1 organic onion, peeled and thinly sliced
1/2 cup (120 ml) white vinegar
1 1/2 Tbs. (300 g) organic sugar
black pepper to taste
optional: 1 tsp. (4,5 g) dried dill, parsley, or paprika
1. In a large bowl, layer the sliced onions and cucumbers, lightly salting each layer.
2. Set aside for an hour, then drain off all liquid.
3. In another bowl, mix together the remaining ingredients.
4. Add the drained cucumbers and onions.
5. Chill for at least 15 minutes
6. Refrigerate any reaming salad.
