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oktoberfest cucumber salad

Oktoberfest Cucumber Salad

German cucumber salad (gurkensalat) we make every year for our Oktoberfest party. It pairs well with beer, sausage, pretzels, potatoes, and spaetzle.
Prep Time 15 mins
Cook Time 15 mins
Refrigerate for 4 hrs
Total Time 4 hrs 30 mins
Course Side Dish
Cuisine German
Servings 6
Calories 75 kcal


  • Mandolin slicer (optional)


  • cup sugar
  • 3 tbsp vinegar white or apple cider vinegar
  • ¼ cup water
  • ½ tsp salt
  • 4 cucumbers
  • ½ sweet onion, thinly sliced
  • 1 tbsp fresh dill weed, chopped


  • Combine the sugar, vinegar, water, and salt in a large mixing bowl. Stir until sugar and salt are dissolved.
  • Slice the cucumbers and onions thinly (on the mandolin if you have one)
  • Stir the cucumbers, onions, and dill together to mix them up
  • Pour the wet ingredients over the veggies and stir to combine
  • Rest the mixture in the fridge for at least 4 hours, but longer is better.


  1. The mandolin isn't necessary, but will definitely make thinly slicing 4 cucumbers into consistent circles a lot easier. (use appropriate safety measures though)
  2. Feel free to adjust the wet ingredient mixture to taste; add some sugar if you find it too sour or add some vinegar if you find it too sweet. Add water if the mixture is too over powering in general. The key is the balance of sour and sweet.
  3. The longer this sits and marinates the better it will taste, so feel free to make this dish the day before.
  4. Serve this with a slotted spoon unless you want soup as a side dish to your sausage and spaetzle.
Keyword vegetarian