Why You’ll Love Oma’s German Cucumber Salad Recipe

I enjoy this salad because it uses only a handful of ingredients yet delivers so much flavor. I like that it comes together in minutes and pairs effortlessly with almost any meal. The quick chill time helps the cucumbers soften slightly and absorb the dressing, creating that traditional sweet-and-tart taste I always crave in German cucumber salads.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 large peeled, thinly sliced, no need to remove the seeds
1-2 whole juiced, about ½ cup lemon juice
¼ cup fresh, chopped
1 tablespoon alternatively use olive oil, canola oil, or sunflower oil
¼ cup granulated
½ teaspoon

Directions

1. Peel and thinly slice the cucumbers, then place them into a large bowl. I add the chopped dill and toss them together.

2. In a small bowl, I whisk the oil, lemon juice, sugar, and salt until the sugar dissolves completely.

3. I pour the dressing over the cucumbers and mix until everything is well combined.

4. I cover the bowl and let the salad rest in the refrigerator for 30 minutes so the flavors meld.

5. Once chilled, I give it a quick stir and serve.

Servings and Timing

Servings: 6
Prep Time: 5 minutes
Resting Time: 30 minutes
Total Time: 5 minutes active time

Variations

I sometimes replace part of the lemon juice with a splash of white vinegar for a sharper tang. If I want a creamier version, I add a spoonful of sour cream to the dressing. I also enjoy adding very thinly sliced onions or a pinch of pepper when I want a little extra bite.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to two days. Since the cucumbers release water over time, I give the salad a quick stir before serving. This dish is served cold, so I never reheat it.

FAQs

Can I slice the cucumbers ahead of time?

Yes, but I prefer slicing them right before mixing so they stay crisp.

Do the cucumbers need to be salted first?

I don’t salt them ahead because the dressing softens them just the right amount.

Can I use dried dill?

Fresh dill tastes best, but dried dill works in a pinch—I use less since it’s stronger.

Can I substitute vinegar for lemon juice?

Yes, white vinegar or apple cider vinegar gives a more traditional German flavor.

Why is my salad watery?

Cucumbers naturally release liquid; I stir before serving to redistribute the dressing.

Should I remove the seeds?

No, the recipe works perfectly with the seeds intact.

What type of oil works best?

I like neutral oils such as canola or sunflower, but olive oil works too.

Can I add onions?

Thinly sliced onions make a great addition if I want a stronger flavor.

How thin should I slice the cucumbers?

As thin as possible—paper-thin slices absorb the dressing beautifully.

Is this salad best served immediately?

I think it tastes best after chilling for 30 minutes so the flavors can develop.

Conclusion

I love how effortless and refreshing this German cucumber salad is. With its crisp texture, sweet-and-tart dressing, and fresh dill, it’s a simple dish that never disappoints. It’s the kind of recipe I’m always happy to make for a quick side, a cookout, or a light snack straight from the fridge.