German creamed cucumbers
German Creamed Cucumbers Recipe - Authentic German Dish
Introduction
Creamed cucumbers are a traditional German dish that is both refreshing and creamy. This dish is perfect for a hot summer day or as a side dish to a hearty meal. The combination of cucumbers, sour cream, and vinegar creates a unique and delicious flavor that is sure to please your taste buds.
History
Creamed cucumbers have been a staple in German cuisine for centuries. This dish originated as a way to use up an abundance of cucumbers during the summer months. The creamy texture of the dish comes from the combination of sour cream and half-and-half, which adds a rich and indulgent flavor to the cucumbers.
Ingredients
- 4 cucumbers, peeled and thinly sliced
- 0.5 large onion, diced
- 8 oz (227 g) sour cream
- 8 oz (227 g) half-and-half
- 1 tbsp vinegar, more to taste
- salt
How to prepare
- Salt the cucumbers and onions throughout and place them in a large bowl. Place a plate that fits inside the bowl on top of them.
- Let the cucumbers and onions stand in the refrigerator for 2 or more hours.
- When the time is up, drain the water from the cucumbers and onions. Add the sour cream, half and half, vinegar, and an additional tablespoon of salt if desired. If you prefer a thicker consistency, you can reduce the amounts of half and half and sour cream by half or more, depending on your taste.
- Mix thoroughly, then place in the refrigerator for another half hour to an hour to chill the ingredients. Serve.
Variations
- Add dill or parsley for a fresh herb flavor.
- Add a pinch of sugar for a slightly sweeter taste.
- Add a dash of paprika for a smoky flavor.
Cooking Tips & Tricks
Be sure to salt the cucumbers and onions before mixing them with the other ingredients. This helps to draw out excess moisture and ensures that the dish is not too watery.
- For a thicker consistency, you can reduce the amounts of half-and-half and sour cream in the recipe.
- Chill the dish in the refrigerator for at least half an hour before serving to allow the flavors to meld together.
Serving Suggestions
Creamed cucumbers can be served as a side dish to grilled meats or as a refreshing snack on a hot day.
Cooking Techniques
The key to making creamed cucumbers is to salt the cucumbers and onions before mixing them with the other ingredients. This helps to draw out excess moisture and ensures that the dish is not too watery.
Ingredient Substitutions
If you don't have half-and-half, you can use heavy cream or milk as a substitute.
Make Ahead Tips
Creamed cucumbers can be made ahead of time and stored in the refrigerator for up to 2 days.
Presentation Ideas
Serve creamed cucumbers in a decorative bowl garnished with fresh herbs for a beautiful presentation.
Pairing Recommendations
Creamed cucumbers pair well with grilled sausages, pork chops, or schnitzel.
Storage and Reheating Instructions
Store leftover creamed cucumbers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop before serving.
Nutrition Information
Calories per serving
Each serving of creamed cucumbers contains approximately 200 calories.
Carbohydrates
Each serving of creamed cucumbers contains approximately 10 grams of carbohydrates.
Fats
Each serving of creamed cucumbers contains approximately 15 grams of fats.
Proteins
Each serving of creamed cucumbers contains approximately 3 grams of proteins.
Vitamins and minerals
Creamed cucumbers are a good source of vitamin C and potassium.
Alergens
This recipe contains dairy in the form of sour cream and half-and-half.
Summary
Creamed cucumbers are a creamy and delicious dish that is relatively low in carbohydrates and high in fats. They are a good source of vitamin C and potassium.
Summary
Creamed cucumbers are a traditional German dish that is both creamy and refreshing. This dish is perfect for a hot summer day or as a side dish to a hearty meal. With a few simple ingredients and some chilling time in the refrigerator, you can enjoy this delicious dish in no time.
How did I get this recipe?
The first time I saw this recipe, I was immediately drawn to it. It was a hot summer day and I was at a friend's house for a garden party. As I wandered through their kitchen, I spotted a bowl of beautifully sliced cucumbers in a creamy, tangy sauce. I asked my friend what it was and she told me it was German creamed cucumbers.
I had never heard of such a dish before, but I knew I had to try it. My friend's grandmother, who had immigrated from Germany many years ago, had taught her the recipe. I begged her for the recipe and she graciously shared it with me. Little did I know that this simple dish would become one of my go-to recipes for summer gatherings.
As I made the dish for the first time, I could almost hear my friend's grandmother's voice guiding me through the process. I sliced the cucumbers thinly, just like she had shown me, and mixed them with a creamy dressing made from sour cream, vinegar, sugar, and dill. The combination of flavors was perfect - tangy, sweet, and refreshing all at once.
I served the German creamed cucumbers at a family barbecue and they were a hit. Everyone raved about how delicious they were and asked for the recipe. From that day on, it became a staple at all of our summer gatherings.
Over the years, I have made some tweaks to the recipe to suit my own tastes. I like to add a bit of garlic and mustard to the dressing for an extra kick. Sometimes I even throw in some thinly sliced red onions for added color and flavor. Each time I make the dish, I think of my friend's grandmother and how grateful I am to her for introducing me to this wonderful recipe.
As I continued to make German creamed cucumbers for family and friends, I started to experiment with different variations. I tried adding bacon for a smoky flavor, or mixing in some fresh herbs for a more vibrant taste. Each time, the dish turned out delicious and I received nothing but compliments.
One day, I decided to enter a cooking competition at a local fair. I knew that German creamed cucumbers would be my winning dish. I spent days perfecting the recipe, making sure every ingredient was just right. The day of the competition arrived and I nervously presented my dish to the judges.
To my delight, they loved it. They praised the creamy texture of the cucumbers, the perfect balance of flavors, and the overall presentation. I was awarded first place and I couldn't have been happier. The recipe that had started as a simple curiosity had now become a prize-winning dish.
As the years went by, I continued to make German creamed cucumbers for every occasion. Whether it was a family barbecue, a potluck dinner, or a holiday celebration, this dish always made an appearance. It became a signature dish of mine, something that everyone looked forward to.
I have shared the recipe with countless people, passing on the tradition just as my friend's grandmother had done for me. I have taught my children and grandchildren how to make it, and I hope that they will continue to make it for generations to come.
In the end, German creamed cucumbers is more than just a recipe to me. It is a reminder of the power of food to bring people together, to create memories, and to pass on traditions. It is a dish that will always hold a special place in my heart, reminding me of the day I first saw that bowl of cucumbers at my friend's garden party and decided to give it a try. And I am so grateful that I did.