German cucumber salad is very easy to make and is a great side dish. A simple cucumber recipe to serve at your barbecue or with grilled meats this summer.
If liked you can add onion, chopped peppers or any other favourite salad
ingredient to your tasty cucumber salad. However, I prefer to leave
mine quite plain just like my German mother-in-law.
1 whole cucumber
4 dessert spoons sour cream
1 dessert spoon white vinegar
1 tsp dill
Peel and thinly slice the cucumber using a sharp knife. Place the cucumber in a bowl and season with salt and pepper. Leave to rest for 20 minutes.
Mix the sour cream and vinegar together and then pour over the cucumber. Lastly add the freshly chopped dill. Taste to see if more seasoning is required. If liked you can add some finely chopped onion and garlic.
Serve with grilled meats.
Oooops, I don't know about you but I always used to store my cucumbers in the fridge. However, recently I learnt about the best way to keep cucumbers fresh. Cucumbers should actually be stored at room temperature – not in the fridge. I knew this about tomatoes, but cucumbers!
Cucumbers are sensitive to temperatures below 50°F hence causing "chilling injuries" I always wondered why they sometimes developed water-soaked areas, went mushy and decayed very quickly.
However, if you have a hot spell and you do have cucumbers in your fridge, use them up quickly, within 1-3 days. Also don't put them on the bottom shelf as that is the coldest part of the fridge.
A friend of mine stores cucumbers, wrapped in paper towels, in a plastic bag in her vegetable drawer in the fridge.
Another tip is to store cucumbers away from bananas, melons, and tomatoes.