Dutch Cucumbers: A Complete Guide to Growing & Enjoying Them

Dutch Cucumbers, or “Komkommersalade” as it’s known in the Netherlands, are the refreshing side dish you didn’t know you were missing! Imagine a crisp, cool salad that perfectly balances the tang of vinegar with the subtle sweetness of sugar, all while delivering a satisfying crunch. This isn’t your average cucumber salad; it’s a taste of Dutch culinary heritage.

While seemingly simple, this salad holds a special place in Dutch cuisine, often served alongside hearty meals like stamppot or frikandel. Its origins are humble, a testament to resourcefulness and making the most of fresh, seasonal ingredients. But don’t let its simplicity fool you – the magic lies in the precise balance of flavors. The Dutch have perfected the art of creating a light, palate-cleansing dish that complements richer fare.

What makes Dutch Cucumbers so beloved? It’s the delightful combination of textures and tastes. The cucumbers offer a satisfying crispness, while the dressing provides a sweet and sour punch that awakens the taste buds. It’s incredibly easy to prepare, requiring minimal ingredients and effort, making it a perfect choice for a quick lunch, a side dish for dinner, or even a potluck contribution. Plus, it’s naturally low in calories and packed with hydration, making it a guilt-free pleasure. So, are you ready to experience the refreshing simplicity of this classic Dutch salad? Let’s get started!

this Recipe

Ingredients:

• For the Cucumber Salad:
• 4 large Dutch cucumbers, thinly sliced
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• For the Sweet and Sour Dressing:
• 1/2 cup white vinegar
• 1/4 cup granulated sugar
• 2 tablespoons water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon celery seed (optional, but highly recommended!)
• Optional Add-ins:
• 1/4 cup sour cream or Greek yogurt (for a creamier dressing)
• 1 tablespoon Dijon mustard (for a tangy kick)
• Pinch of red pepper flakes (for a little heat)

Preparing the Sweet and Sour Dressing:

1. In a small saucepan, combine the white vinegar, granulated sugar, and water.
2. Add the salt, black pepper, and celery seed (if using).
3. Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly until the sugar is completely dissolved. This usually takes about 2-3 minutes. Make sure the sugar doesn’t burn!
4. Once the sugar is dissolved, remove the saucepan from the heat and let the dressing cool completely. This is crucial because pouring hot dressing over the cucumbers will make them wilt and lose their crispness. You can speed up the cooling process by placing the saucepan in an ice bath.
5. Taste the dressing and adjust the seasoning as needed. If it’s too tart, add a little more sugar. If it’s too sweet, add a splash more vinegar. Remember, you can always add more, but you can’t take it away!
6. If you’re using sour cream or Greek yogurt, whisk it into the cooled dressing until smooth and creamy. This will add a lovely richness and tang to the salad.
7. If you’re using Dijon mustard or red pepper flakes, whisk them in now as well.

Preparing the Cucumber Salad:

1. Wash the Dutch cucumbers thoroughly. Dutch cucumbers have thin skins, so there’s no need to peel them unless you really want to.
2. Thinly slice the cucumbers. A mandoline slicer is your best friend here, as it will ensure even, paper-thin slices. If you don’t have a mandoline, a sharp knife and a steady hand will do the trick. Aim for slices that are about 1/8 inch thick.
3. Place the sliced cucumbers in a large bowl.
4. Thinly slice the red onion. Red onion adds a nice bite and color to the salad. You can soak the sliced red onion in cold water for about 10 minutes to mellow out its sharpness if you prefer a milder flavor. Drain the onion well before adding it to the salad.
5. Add the sliced red onion to the bowl with the cucumbers.
6. Chop the fresh dill and parsley. Fresh herbs are essential for this salad, as they add a bright, refreshing flavor. Don’t skimp on the herbs!
7. Add the chopped dill and parsley to the bowl with the cucumbers and red onion.

Assembling the Dutch Cucumber Salad:

1. Pour the cooled sweet and sour dressing over the cucumber mixture.
2. Gently toss the salad to ensure that all the cucumbers are evenly coated with the dressing. Be careful not to overmix, as this can bruise the cucumbers and make them release too much water.
3. Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes, or preferably an hour, to allow the flavors to meld together. This is a crucial step, as it allows the cucumbers to absorb the dressing and develop a more complex flavor.
4. Before serving, give the salad another gentle toss. You may notice that some water has accumulated at the bottom of the bowl. This is normal. You can drain off some of the excess liquid if you prefer, but I usually leave it in, as it adds to the overall flavor of the salad.
5. Serve the Dutch cucumber salad chilled. It’s a perfect side dish for grilled meats, fish, or poultry. It’s also a great addition to sandwiches or wraps.

Tips and Variations:

• Make it ahead: This salad is best made ahead of time, as it allows the flavors to meld together. You can prepare the salad up to 24 hours in advance and store it in the refrigerator.
• Adjust the sweetness: If you prefer a less sweet salad, reduce the amount of sugar in the dressing. You can also use a sugar substitute, such as stevia or erythritol.
• Add some spice: For a little heat, add a pinch of red pepper flakes to the dressing. You can also use a spicy vinegar, such as chili vinegar.
• Use different herbs: Feel free to experiment with different herbs, such as mint, chives, or tarragon.
• Add some crunch: For added crunch, add some toasted sesame seeds, sunflower seeds, or chopped walnuts to the salad.
• Make it creamy: For a creamier salad, add a dollop of sour cream or Greek yogurt to the dressing. You can also use mayonnaise, but I find that sour cream or Greek yogurt adds a nicer tang.
• Add some protein: For a more substantial salad, add some cooked shrimp, chicken, or tofu.
• Use different cucumbers: While Dutch cucumbers are my favorite for this salad, you can also use other types of cucumbers, such as English cucumbers or Persian cucumbers. Just be sure to peel them if they have thick skins.
• Pickling the cucumbers: For a slightly different flavor profile, you can lightly pickle the cucumber slices before adding them to the salad. To do this, simply toss the sliced cucumbers with a pinch of salt and let them sit for about 30 minutes. This will draw out some of the excess moisture and make them slightly more crisp. Rinse the cucumbers well before adding them to the salad.
• Vinegar variations: While white vinegar is the standard for this recipe, you can experiment with other vinegars, such as apple cider vinegar, rice vinegar, or white wine vinegar. Each vinegar will impart a slightly different flavor to the salad.

Serving Suggestions:

• Serve as a refreshing side dish to grilled salmon or chicken.
• Pair with a hearty sandwich for a light and satisfying lunch.
• Bring to a potluck or barbecue – it’s always a crowd-pleaser!
• Enjoy as a light and healthy snack on a hot summer day.

Why Dutch Cucumbers?

Dutch cucumbers are long, slender cucumbers with thin, smooth skin and very few seeds. They have a mild, refreshing flavor and a crisp texture, making them perfect for salads. They are also very easy to digest, which is a bonus! They are typically grown in greenhouses, which allows them to be available year-round. If you can’t find Dutch cucumbers, English cucumbers are a good substitute.

Storing Leftovers:

Leftover Dutch cucumber salad can be stored in an airtight container in the refrigerator for up to 2 days. However, keep in mind that the cucumbers will continue to release water as they sit, so the salad may become a bit watery over time. You can drain off any excess liquid before serving.

Nutritional Information (Approximate):

(Per serving, based on 6 servings)

* Calories: Approximately 80-100
* Fat: 0-2g
* Carbohydrates: 15-20g
* Protein: 1-2g

(Note: Nutritional information will vary depending on the specific ingredients used and portion sizes.)

This Dutch cucumber salad is a simple, refreshing, and delicious dish that’s perfect for any occasion. I hope you enjoy it as much as I do!

Conclusion:

This recipe for Dutch Cucumbers is truly a must-try, and I’m confident it will become a staple in your kitchen. The refreshing crunch of the cucumbers, combined with the tangy sweetness of the dressing, creates a flavor profile that’s both satisfying and addictive. It’s the perfect side dish for summer barbecues, a light lunch on a warm day, or even a quick and healthy snack.

What makes this recipe so special is its simplicity. With just a handful of ingredients and minimal prep time, you can whip up a batch of these delicious cucumbers in minutes. But don’t let the simplicity fool you – the flavor is anything but basic. The combination of vinegar, sugar, and dill creates a harmonious blend that perfectly complements the natural taste of the cucumbers.

Serving Suggestions and Variations

The possibilities for serving and adapting this recipe are endless! For a classic presentation, simply serve the Dutch Cucumbers chilled as a side dish. They pair beautifully with grilled chicken, fish, or pork. You can also add them to salads for an extra burst of flavor and crunch.

If you’re looking to spice things up, try adding a pinch of red pepper flakes to the dressing for a subtle kick. For a creamier version, you can incorporate a dollop of sour cream or Greek yogurt. And if you’re a fan of herbs, feel free to experiment with different varieties, such as parsley, chives, or mint.

Another great variation is to use different types of cucumbers. While Dutch cucumbers are my personal favorite due to their thin skin and mild flavor, you can also use English cucumbers or even garden cucumbers. Just be sure to peel the garden cucumbers if their skin is thick or bitter.

For a more substantial meal, consider adding sliced red onion or bell peppers to the cucumber mixture. This will add extra texture and flavor, making it a more filling dish. You could even toss in some cherry tomatoes for a pop of color and sweetness.

Why You Should Make This Recipe Today

I truly believe that everyone should have this recipe in their repertoire. It’s quick, easy, versatile, and incredibly delicious. Plus, it’s a great way to use up those extra cucumbers from your garden or the farmers market.

The beauty of this recipe also lies in its adaptability to your personal preferences. Don’t be afraid to experiment with different ingredients and flavor combinations to create your own unique version. Whether you prefer a sweeter or more tangy dressing, you can easily adjust the recipe to suit your taste.

I’ve made this recipe countless times, and it’s always a hit with family and friends. It’s the perfect dish to bring to potlucks, picnics, or any gathering where you want to impress your guests with a simple yet flavorful dish.

So, what are you waiting for? Grab some cucumbers and get ready to experience the refreshing taste of this amazing recipe. I promise you won’t be disappointed!

Share Your Experience!

I’m so excited for you to try this recipe for Dutch Cucumbers! Once you’ve made it, I would love to hear about your experience. Did you make any variations? What did you serve it with? Share your thoughts and photos in the comments below. Your feedback is invaluable and helps me to continue creating recipes that you’ll love. Happy cooking!