Lithuanian Cucumber Salad with Sour Cream and Dill

Light, refreshing, and bursting with garden-fresh flavor, this Lithuanian Cucumber Salad with Sour Cream and Dill is a celebration of summer in every bite. Made with crisp cucumbers, creamy sour cream, and a generous sprinkle of fresh dill, this simple side dish captures the heart of Eastern European home cooking — and it’s incredibly easy to prepare! Whether served at a backyard barbecue, next to a sizzling pork chop, or enjoyed with tender new potatoes, this salad is a staple on Lithuanian tables — especially during the warm months when cucumbers are in abundance.

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🌞 A Taste of Lithuanian Summer

There’s a certain magic to Lithuanian summers, and nothing encapsulates it better than this humble cucumber salad. For many, it’s a dish tied to childhood memories — running through garden allotments, sun on the skin, and the heady scent of dill wafting through the air. The tradition is as timeless as it is simple: pick short, knobbly cucumbers still warm from the sun, mix them with a dollop of sour cream, fresh dill, and a pinch of salt and pepper — and just like that, a bowlful of freshness is ready to enjoy. This salad is all about simplicity, seasonality, and nostalgia — and yet, it fits perfectly into modern kitchens too.

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🥗 Is This Salad Uniquely Lithuanian?

Cucumber and dill salads are found across many cultures — from the Polish Mizeria to the French Concombre à la Crème — but the Lithuanian version holds its own with its straightforward, no-frills charm. Rather than debating origins, let’s celebrate this timeless recipe that has graced family tables for generations. It’s the kind of dish that feels both rustic and refined, making it just as at home at a cozy countryside lunch as it is at a festive summer gathering.

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🛒 Ingredients You’ll Need

To make this traditional Lithuanian cucumber salad, you'll need just a handful of wholesome ingredients:

• 200 g (0.5 lb) cucumbers, sliced into semi-circles
• 1 green onion, thinly sliced
• 2 tablespoons fresh dill, finely chopped
• 40 g (1 heaped tbsp) sour cream (or crème fraîche)
• Salt and freshly ground black pepper, to taste

Looking for ingredient substitutions or vegan options? Scroll down for pro tips!

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🥒 Choosing the Right Cucumbers

The key to a great cucumber salad lies in the cucumbers themselves. Here’s what to look for:

• Short garden cucumbers are ideal — they’re firm, not overly seedy, and have a mild flavor.
• Persian cucumbers are a great store-bought alternative, with a crisp texture and fewer seeds.
• English cucumbers work in a pinch, but if they’re overly watery or seedy, consider scooping out the seeds before slicing.

Tip: If using homegrown cucumbers with black spikes, give them a gentle scrub to remove any rough bits before slicing.

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👩‍🍳 How to Make Lithuanian Cucumber Salad – Step-by-Step

1. Prepare the cucumbers
   Slice the cucumbers into semi-circles using a sharp knife or mandolin. If they’re extra watery, dab them dry with a paper towel.
2. Add the aromatics
   Finely slice the green onion and chop the fresh dill. Add both to a large mixing bowl along with the cucumbers.
3. Mix with sour cream
   Gently toss the ingredients with sour cream until evenly coated.
4. Season and serve
   Just before serving, season with salt and pepper to taste. Give everything one final toss. (Salt draws out moisture, so wait until the end to avoid a soggy salad!)

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🧠 Tips & Tricks for the Perfect Salad

✅ Avoid watery salad: Salted cucumbers release moisture. If prepping ahead, let them sit in a colander with a sprinkle of salt for 10–15 minutes, then pat dry. ✅ Serve fresh: This salad is best served immediately or within a couple of hours for the best texture and flavor. ✅ Go vegan: Substitute with plant-based sour cream for a dairy-free version. ✅ No fresh dill? Use frozen or dried (just reduce the quantity by ¼ if dried). ✅ Switch it up: Try red onion or chopped chives in place of green onion for a different twist.

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🍽️ What to Serve With Cucumber and Dill Salad?

This creamy cucumber salad is a versatile side that pairs beautifully with:

• Grilled meats like pork shashlik, chicken skewers, or sausages
• Hearty mains such as pork chops or roasted chicken
• Boiled new potatoes, for a simple and nostalgic Lithuanian-style lunch
• Fish dishes like grilled trout or baked salmon

It’s also fantastic served on its own as a light snack on a hot day!

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🧊 Storage Advice

To keep your salad fresh:

• Store in an airtight container in the fridge.
• Best eaten within 1–2 days — cucumbers will release water over time.
• If preparing ahead, keep undressed until just before serving to maintain crispness.

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📝 Printable Recipe Card

Ingredients

• 200 g (0.5 lb) cucumbers, sliced
• 1 green onion, thinly sliced
• 2 tbsp fresh dill, finely chopped
• 40 g (1 heaped tbsp) sour cream
• Salt and pepper, to taste

Instructions

1. Slice the cucumbers and green onion. Chop dill.
2. Combine in a bowl.
3. Add sour cream and toss gently.
4. Season with salt and pepper just before serving. Serve immediately.

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