I’m delighted you enjoyed the recipe. Thank you for sharing. 💖

Hi Sharon. There’s also a recipe for a classic Creamy Cucumber Salad on the blog. It’s made with sour cream, and in Germany, you’d often find people using plain yogurt (Naturjogurt). I’d have to look into it, but that salad, I’m pretty sure, could also be made with buttermilk (I haven’t done it, though).

Thank you for sharing. That’s an excellent tip. It makes sense, the salt is going to draw a lot of water out of the cucumber.
In most German cucumber salads, the cucumbers are soft and tender. It’s delicious, in my opinion. But I can see how your aunt’s technique makes for great texture. Btw one of my great-grandmothers was called ‘Frieda,’ too. 🙂

That’s a great idea! I’d never have thought about making it. But it makes so much sense and now I can’t wait to give this a try. Oma used to have a green bottle (Kühne Zitronenessig) she used, but I wouldn’t be surprised if she made her own at some point in her life. I chat with her every few days, so this is going to come up. 🙂 I’ll tell her about your recipe. Thank you for sharing, Barbara. 🙂

Great recipe. You can always make the lemon vinegar yourself. Using a vegetable peeler, peel large strips of lemon zest off of a couple of lemons and place in a pint canning jars. Cover with white distilled vinegar and allow to sit in a dark cupboard for 4-6 weeks. It’s much less expensive than having to order it and then you never run out. Just start a new batch when you start on your jar.