Gurkensalat

INGREDIENTS

  • 2 large cucumbers sliced thin
  • ½ onion sliced thin, optional
  • 1 teaspoon salt
  • ½ cup sour cream
  • 2 tablespoons white sugar
  • 2 tablespoons white vinegar
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika

INSTRUCTIONS

  1. Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.
  2. Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
  3. Fold cucumber and onion slices into the sour cream mixture.
  4. Refrigerate 8 hours to overnight; garnish with paprika to serve.