Gurkensalat (German Cucumber Salad)

One of the best things about tutoring (I think) – in addition to really spend quality time with kids I love – is the delicious food that comes with it.  I’ve posted before about the delicious treats that I get – as an added extra perk to tutoring.  One of my most recent rewards (except for the delicious, delicious fried rice compliments of Mrs. Woo and Mrs. Eng) were these AWESOME cucumbers.  I haven’t grown cucumbers in a few years because my vine veggies just haven’t been doing too well – and I gave up.  Since I had such a banner year with my squash this summer – I think I just may go back to Cubies (as Nick and I call them) next year. But for now – I will more than happily take delicious and fresh produce from awesome families.  So, with a nice quantity of cucumbers in my produce basket and a love of German cooking (my great-great grandmother was from Bavaria) – I figured I would whip up another one of Nick’s favorites.  Cucumber Salad.


Heilmann Gurkensalat Recipe


3 -4 cucumbers
2 tbsp sugar
1 tbsp Kosher salt
6 tbsp  Apple Cider Vinger
1-2 tbsp Pepper
1/2 small red onion
1 tbsp Dill
1 8oz container of Sour Cream


Cut cucumbers into thin slices, add onion, dill and place aside. Mix salt, pepper, sugar, vinegar and sour cream in a separate container.  Mix sugar/vinegar mixture until sugar is completely dissolved.  I like to whisk mine so it gets fluffy.  Then add sugar/vinegar mixture to cucumbers.  Chill for 10/15 minutes (or longer) and serve.  PROST!



**Please note – I am NOT a chef – by any means of the word.  However – this recipe does get the Nick Frost Stamp of Approval. AND he is, by far, the most critical food critic there is**



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