Ahh, Polish Cucumber Salad 🥒🇵🇱—light, tangy, and refreshing. It’s a classic side dish in Polish cuisine, perfect with pierogis, roasted meats, or just as a crisp summer salad.
Polish Cucumber Salad (Mizeria)
Servings: 4
Prep time: 10 min
Chill time: 15–20 min
Ingredients
- 2 large cucumbers, thinly sliced (English or Kirby cucumbers work best)
- 1/2 small onion, thinly sliced (optional)
- 1/2 cup sour cream or plain Greek yogurt
- 1 tsp sugar
- 1 tbsp white vinegar or lemon juice
- Salt & pepper, to taste
- Fresh dill, chopped (2–3 tsp)
Instructions
- Prepare cucumbers
- Peel cucumbers if desired. Slice thinly (a mandoline works well).
- Optional: sprinkle with 1/2 tsp salt and let sit 10 min, then drain excess liquid for a crisper salad.
- Mix dressing
- In a bowl, combine sour cream, sugar, vinegar (or lemon juice), salt, pepper, and dill.
- Combine
- Add cucumbers (and onions if using) to the dressing.
- Toss gently to coat evenly.
- Chill & serve
- Refrigerate 15–20 minutes to let flavors meld.
- Serve cold as a side dish.
🔥 Pro Tips
- Extra crunch: Use Kirby cucumbers or remove seeds from larger cucumbers.
- Flavor boost: Add a pinch of garlic powder or fresh minced garlic.
- Lighter version: Substitute sour cream with Greek yogurt or a mix of yogurt and mayonnaise.
- Storage: Keeps in the fridge 1–2 days, but cucumbers get watery if stored longer.
I can also give a Polish cucumber salad with dill and vinegar only (no cream) for an even tangier, traditional style.
Do you want that version?
