Amish Cucumber Salad

When summer rolls around and cucumbers start piling up at my favorite farmers markets, this is the kind of salad I want on repeat. Amish cucumber salad (aka Pennsylvania Dutch cucumber salad) is a local tradition where I grew up in southeastern Pennsylvania, not far from Amish farm country in Lancaster County.

The secret to this recipe is one smart technique: salting and draining the cucumbers first. Thin slices are tossed with salt and left in the refrigerator for a few hours, which draws out the moisture that often turns cucumber salads soggy. The dressing is a simple combo of sour cream, white vinegar, fresh chives and dill seed. Make this salad a few hours ahead of time if you can; it only gets better as it sits. Recipe contributor Shirley Joan Helfenbein of Lapeer, Michigan, likes to serve it alongside any fresh garden tomato salad, but you can eat cucumber salad with almost anything—or just on its own.

Amish Cucumber Salad Ingredients

• Cucumbers: English cucumbers are especially good in this salad thanks to their thin skins, minimal seeds and crisp flesh. That said, any firm, fresh cucumber variety will work.
• Salt: Tossing the sliced cucumbers with salt and letting them rest pulls water out through the power of osmosis, preventing a diluted dressing. It also seasons the cucumbers.
• Onion: Thinly sliced onion adds a sharp, savory flavor. For a milder flavor, soak the rings in cold water for 10 minutes, then drain and dry them before adding them to the salad.
• Sour cream: Tangy sour cream clings to the cucumbers and onions. Full-fat sour cream will give you the best results. You could also use creme fraiche.
• White vinegar: Plain old white vinegar is the right call here because of its clean flavor; it keeps the dressing from feeling heavy.
• Chives: Minced chives lend a gentle onion flavor, adding complexity to the dressing. Snip them with scissors rather than chopping them with a knife to prevent bruising.
• Dill seed: Dill seeds provide a concentrated, earthy flavor that only improves after a few hours in the fridge. The tiny seeds give Amish-style cucumber salad its distinctive character.
• Pepper: Freshly ground black pepper adds a little heat. Even a small amount makes a noticeable difference, so don’t skip it.
• Sugar: A pinch of sugar balances the tart vinegar without making the salad taste sweet. Think of it less as a sweetener and more as another seasoning.
• Lettuce leaves and tomato slices: These optional garnishes take the salad from a simple side into a more composed dish.

Directions

Step 1: Slice and salt the cucumbers

Peel the cucumbers and slice them paper-thin into a bowl. Sprinkle them with salt, then cover and refrigerate them for three to four hours.

Step 2: Drain and combine the cucumbers and onion

Rinse and drain the cucumbers. Pat them gently to press out excess liquid. In a large bowl, combine the cucumbers and onion, then set them aside.

Step 3: Make the dressing

In a small bowl, add the sour cream, vinegar, chives, dill seed, pepper and sugar.

Stir to combine them

Step 4: Toss and serve

Just before serving, add the dressing to the cucumbers and toss to coat them. If desired, arrange the lettuce and tomatoes in a serving bowl and top them with the cucumbers.

Amish Cucumber Salad Variations

• Make it mayo-based: Replace half or all of the sour cream with mayonnaise to make a rich dressing with less tang.
• Go Greek: Swap full-fat Greek yogurt for the sour cream and add crumbled feta, halved Kalamata olives and a pinch of dried oregano to give the salad a Mediterranean twist.
• Add extra crunch: Toss in thinly sliced radishes and celery along with the cucumbers for extra texture and a peppery bite that keeps every forkful interesting.
• Swap in a different allium: Use thinly sliced shallots or scallions in place of the onion for a sweeter, more delicate flavor that lets the cucumber and dill take center stage.

How to Store Amish Cucumber Salad

Store any leftover Amish Cucumber Salad in an airtight container in the refrigerator. Keep in mind that the cucumbers will continue to release moisture over time, thinning out the dressing; just stir it up before serving it again. For the freshest results, store the dressing and cucumbers separately, then toss them together just before you’re ready to eat.

How long will Amish cucumber salad last?

Amish cucumber salad will keep in the refrigerator for up to four days, though it’s best enjoyed within the first day or two while the cucumbers are still nice and crisp. As it sits, the cucumbers will continue to release moisture, which can thin the dressing.

Amish Cucumber Salad Tips

What’s the best way to slice cucumbers?

For this recipe, use a mandoline slicer to slice the cucumbers if you have one. It makes it easy to achieve those consistently paper-thin slices. But if you don’t have a mandoline, a sharp chef’s knife will do the job. Just take your time and aim for slices as thin and uniform as you can manage.

How can you serve with Amish cucumber salad?

This salad is perfect at a cookout with grilled meats—think burgers, bratwurst or grilled lemon chicken. It’s also a wonderful addition to a summer potluck spread, pairing well with potato salad, creamy coleslaw and corn on the cob.

Watch How to Make Pennsylvania Dutch Cucumbers

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