You don’t have to have German blood streaming through your veins to appreciate this recipe. Anyone who can tolerate dairy and raw onions will go gaga over this salad.
It takes some tedious preparation, but it’s well worth it!
Sweet, tangy, crrrrrunchy… YUM!
If you’ve looked at the recipe you may be surprised that it calls for white sugar! Yup… you don’t alter a classic (too much) and this is a treat!
German Cucumber Salad
Free of Gluten, Nuts, Corn, Eggs, Soy
Makes approximately 4- 1/2 cup servings
set aside for 1 hour
*Use all organic and/or farm-raised ingredients.
2 medium cucumbers, thinly sliced (food processor works best to slice cucumbers and onions) For best results use fresh, meaty cucumbers rather than those that have a large, soft, seeded middle.
1/2 Large sweet summer onion, thinly sliced
1 Tablespoon Himalayan Crystal Salt
3 Tablespoons Apple Cider Vinegar
1/4 cup white sugar
1/2 cup organic half and half
In a medium size bowl mix cucumbers, onion and salt with hands and set aside for exactly one hour. Set a timer.
Meanwhile, in a small bowl mix together the sugar and half and half and set aside and stir occasionally to encourage the sugar to dissolve.
When the cucumbers have sat for an hour, drain water from cucumbers (it’s okay if they remain wet or there is a very small amount of water left over).
Add white vinegar to cucumbers. This must be done in this order. If you add the vinegar to the half and half it will curdle!
Add contents of small bowl to the cucumbers, mix, cover and chill until time to serve. It is delicious when served immediately, and even better when the flavors have had time to blend for an half an hour or so. Keeps for 2 days in fridge.
Body-type and Wellness Insights
This is a very refreshing salad that is so good with just about any summer meal, especially grilled food!
Cucumbers are naturally cooling and so is dairy, so this combo is extra refreshing for naturally hot Fire-types.
Most body-types enjoy this salad: exceptions are the Earth-types who may find it a bit too sweet (adjust amount of sugar) and Air-types may find the onions too pungent (be sure to use sweet, summer onions) and it’ll be a hit!
This is an old family recipe. Some families of German decent in our area have variations of this salad that call for sour cream rather than half and half. One spit-fire of a lady – 80+ years old and still running a large organic farm – said that she likes the sour cream version made without sugar served over baked new potatoes: interesting variation!