Polish Cucumber Salad

This Polish cucumber salad, also known as mizeria, is cool, creamy, and refreshing. I love how the thinly sliced cucumbers are coated in a tangy sour cream dressing with just the right touch of dill—it’s simple, quick, and perfect alongside hearty meals.

Why You’ll Love This Recipe

I like that this salad takes only minutes to prepare but adds so much freshness to the table. The creamy dressing balances the crisp cucumbers beautifully, and the dill gives it that classic Polish flavor. It’s a dish I can make year-round, but I especially enjoy it in the summer when cucumbers are at their peak.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cucumbers (English or garden cucumbers work well)

• Sour cream

• Fresh dill, chopped

• Lemon juice or vinegar

• Sugar

• Salt and pepper to taste

Directions

1. I peel the cucumbers if desired, then slice them very thinly.

2. I place the slices in a colander, sprinkle with salt, and let them sit for 15–20 minutes to draw out excess water.

3. I pat the cucumbers dry with paper towels.

4. In a mixing bowl, I stir together sour cream, lemon juice or vinegar, sugar, dill, and pepper.

5. I add the cucumbers to the dressing and toss until evenly coated.

6. I chill the salad for at least 30 minutes before serving so the flavors meld.

Servings and timing

This recipe serves 4 people as a side dish and takes me about 10 minutes of prep plus optional chilling time.

Variations

Sometimes I use Greek yogurt instead of sour cream for a lighter version. For extra flavor, I add thinly sliced red onion. If I want more tang, I increase the vinegar or lemon juice slightly.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 1 day. The cucumbers will release liquid over time, so I stir before serving again. This salad is best enjoyed fresh and does not require reheating.

FAQs

Can I make this salad ahead of time?

Yes, but I prepare it no more than a few hours before serving for the best texture.

Do I have to peel the cucumbers?

No, peeling is optional—I often leave the skins on if the cucumbers are tender.

Can I skip the sugar?

Yes, but I like adding a small amount to balance the tanginess of the dressing.

What dill works best—fresh or dried?

Fresh dill gives the best flavor, but dried dill can work in a pinch (use less).

Can I use mayonnaise instead of sour cream?

Yes, but the flavor will be richer and less tangy.

Conclusion

I enjoy making Polish cucumber salad because it’s quick, creamy, and full of fresh flavor. It pairs wonderfully with traditional Polish dishes or simple grilled meats, making it a versatile side I come back to again and again.

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