Gurkensalat

Ingredients

• 2cucumbers — thinly sliced
• 150 mlsour cream
• 2 tbspwhite wine vinegar
• 1 tspsugar
• 2 tbspfresh dill — chopped
• to tastefine sea salt and black pepper

Method

1. Start by washing the 2 cucumbers thoroughly under cold water to remove any dirt or residue. Using a sharp knife or a mandoline, slice the cucumbers thinly into rounds, about 2-3 mm thick. This ensures they absorb the dressing well and have a pleasant texture.
2. In a large mixing bowl, combine 150 ml sour cream, 2 tbsp white wine vinegar, and 1 tsp sugar. Whisk these ingredients together until the sugar is fully dissolved and the mixture is smooth. This forms the creamy base of your dressing, balancing tanginess with a hint of sweetness.
3. Season the dressing with fine sea salt and freshly ground black pepper to taste. Start with a small pinch of each, then taste and adjust as needed. The goal is to enhance the flavors without overpowering the delicate taste of the cucumbers.
4. Add the sliced cucumbers to the bowl with the dressing. Using a large spoon or your hands, gently toss the cucumbers with the dressing until they are evenly coated. Be careful not to break the cucumber slices; they should remain intact and crisp.
5. Allow the salad to rest for about 10 minutes at room temperature. This brief resting period lets the cucumbers absorb the flavors of the dressing, enhancing their taste and texture.
6. Just before serving, finely chop 2 tbsp of fresh dill and sprinkle it over the salad. Gently toss once more to distribute the dill evenly. The fresh dill adds a fragrant, herby note that complements the creamy dressing and crisp cucumbers.
7. Transfer the Gurkensalat to a serving dish and enjoy it as a refreshing side. The salad should be creamy, with a slight tang from the vinegar and a fresh aroma from the dill. Serve immediately for the best texture and flavor.