Every Czech summer has a taste, and for me it is a bowl of chilled okurkový salát. My dad made the best one, carefully balancing the vinegar, sugar, and salt while I stood beside him as the official taste tester. Simple, crisp, and refreshing, this Czech cucumber salad belongs on the table all summer long.
What is Czech cucumber salad? Okurkový salát is a light summer side of finely grated or shredded fresh cucumber (or cut into thin slices) in a simple sweet-and-sour dressing of water, vinegar, sugar, and salt, finished with black pepper. It carries no sour cream, no onion, and no dill, so the clean taste of the cucumber leads. Nothing about it is tricky: no special skills, about 15 minutes, and you adjust the dressing to your own taste.
I set it out cold beside roast chicken, a breaded pork schnitzel (řízek), or Dutch-style schnitzel (holandský řízek), often with boiled potatoes or parsley potatoes on the plate, whenever a rich main dish calls for something light and fresh.
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➜ Best tips for Czech cucumber salad
- Go slow with the vinegar. Add it a little at a time and taste as you go, so the dressing turns sweet-and-sour rather than sharp.
- Grate the cucumber fine, or slice it thin. Fine shreds drink up the dressing fast, so every bite tastes seasoned.
- Keep the dressing loose, and do not drain the cucumber. The salad is meant to swim in a light, sweet-and-sour brine. Some cooks add no extra water at all and let the cucumber make its own juices; either way, do not press the liquid out.
"I was just talking about this salad yesterday and how I never had a recipe. I would just taste and adjust the sugar and vinegar until it tasted 'like my mom's'. So glad to have this."
Mia
Love a cool Czech salad? Try my creamy cucumber salad with sour cream and dill next, the juicy, the crunchy head lettuce with kefir dressing (kefírový salát), or the pepper-and-feta Shopska salad (šopský salát).
Czech pronunciation
Wondering how to say okurkový salát the Czech way? It sounds like OH-koor-ko-vee SAH-laat. I recorded a short clip for you, so click and listen.
➜ Ingredients
✅ See the recipe below with step-by-step photos and many helpful tips. Scroll down for the full printable recipe in both US cups and metric measurements.
- Cucumber, one long English cucumber is best here. In the Czech Republic, okurka is cucumber, and the long, slim type is a hadovka, a "snake cucumber," named for its shape. Look for firm, dark-green skin with no soft spots. No English cucumber? Persian (mini) cucumbers are the closest match, thin-skinned and nearly seedless. A garden or American slicing cucumber works too; just peel it and scrape out the seeds. Kirby (pickling) cucumbers are fine as well.
- Vinegar, the sweet-and-sour backbone of the dressing. For this salad I used apple cider vinegar (about 5%), the best vinegar to reach for abroad: it is the closest match to Czech kvasný ocet, a classic Czech vinegar that is much stronger at about 8%. US distilled white vinegar (about 4%) works too, just milder, so add it gradually and taste.
- Granulated sugar, to round off the vinegar so the dressing turns sweet-and-sour, not sharp.
- Salt, just enough to season the brine.
- Cold water, the base of the light dressing and what makes the salad brothy enough to spoon up.
- Black pepper, freshly ground if you can, for a gentle warmth.
Equipment
- Box grater (affiliate link), for the soft, juicy texture, use the large holes.
- Vegetable peeler (affiliate link), to take the skin off a waxed or greenhouse cucumber.
➜ How to make Czech cucumber salad
STEP 1: Prep the cucumber. Peel the cucumber if the skin is waxed or thick, then trim off both ends. A garden cucumber with tender skin can stay unpeeled.
STEP 2: Grate or slice it. Grate the cucumber on the large holes of a box grater for the soft, juicy texture Czechs love, or cut it into thin rounds if you prefer more bite. Put it in a serving bowl.
STEP 3: Mix the sweet-and-sour dressing. In a separate bowl, whisk the cold water, vinegar, sugar, salt, and pepper until the sugar dissolves. Taste it and adjust: a little more vinegar, sugar, or salt until the balance is right for you.
STEP 4: Combine and serve. Pour the dressing over the cucumber and stir gently. Serve cold.
➜ Variations
- A drop of oil. Some cooks whisk a little neutral oil into the dressing for a rounder, softer finish.
- Make it garlicky. For a sharper, more savory bowl, stir a small pressed garlic clove into the dressing. This is a more regional variation, but it is just as authentic. We have a whole cucumber salad with garlic recipe if that is your kind of thing.
➜ Serving suggestions
This salad always goes into its own small bowl, set beside the plate with the main dish, since it is light and brothy and would run all over a flat plate. Eat it with a small spoon, scooping up the shredded cucumber together with a little of the dressing.
That sweet-and-sour brine is wonderfully refreshing, and truth be told, once the cucumber is gone, plenty of us Czechs simply drink what is left in the bowl. Maybe save that last part for home, though, and not the fancy restaurant.
Dobrou chuť!
➜ How to store Czech cucumber salad
Keep the salad in an airtight container in the refrigerator for up to 3 to 4 days. It tastes freshest on the first day; after that the cucumber softens and gives off more water, so the brine turns thinner and milder. Do not freeze this salad. Cucumber is mostly water, so it turns limp and mushy once thawed.
➜ Video recipe
I have recorded a short video so you can see how to make the cucumber salad. Please click on the picture that will take you to my YouTube channel.
If you like the video, don't forget to subscribe to me for more Czech video recipes!
➜ FAQ
Yes. The light, sweet-and-sour brine is part of the dish, not something to drain away. If you prefer less liquid, salt the grated cucumber and let it sweat out its own water, then add no extra water at all and ajdust the seasoning.
Because it is served as a salad, in its own small bowl next to the main dish, not as a soup course. The brothy dressing just makes it look soupier than it is.
Tried this recipe?
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📖 Recipe
Czech Cucumber Salad - Okurkový salát
Tap or hover to scale
This recipe was developed in grams. For the most accurate results, tap the purple METRIC toggle and use a kitchen scale.
Ingredients
- 1 large English cucumber peeled if waxed; grated or thinly sliced
- 1 ¾ cup water cold
- ¼ cup vinegar apple cider vinegar, 5% (see Notes)
- 2 Tablespoon granulated sugar
- ½ Tablespoon salt
- ¼ teaspoon ground black pepper
Instructions
- Peel 1 large English cucumber if the skin is waxed or thick, and trim off both ends.
- Grate the cucumber on the large holes of a box grater, or slice it into thin rounds. Put it in a serving bowl.
- In a separate bowl, whisk 1 ¾ cup water, ¼ cup vinegar, 2 Tablespoon granulated sugar, ½ Tablespoon salt, and ¼ teaspoon ground black pepper until the sugar dissolves. Taste and adjust with a little more vinegar, sugar, or salt.
- Pour the dressing over the cucumber, stir gently, and serve cold.
Notes
- Cucumber size: 1 large English cucumber is about 12 oz (340 g).
- Vinegar: I used apple cider vinegar (5%), the best compromise abroad. Czech kvasný ocet is about 8% acidity, and US distilled white is milder at 4%, so add it gradually and taste.
- No English cucumber? Persian (mini) cucumbers are the closest match; peel and scrape the seeds from a regular garden cucumber.
- Less liquid: Salt the grated cucumber and let it sweat out its water, then skip the added water, and cut back the sugar, salt, and vinegar to taste, since there is less liquid to season.
- Store: Airtight in the refrigerator up to 3 to 4 days. Do not freeze.
Peter Sustr says
A good balance of vinegar and sugar.. was wonderful on a hot day.
Petra Kupská says
Thank you, Peter, for your kind words. And exactly, this cucumber salad tastes great on summer days or as a light side dish to heavier meals.
Mary Ray says
Hello!! My friend and I celebrated our birthdays at a restaurant called Cafe Prague in Morrison Colorado USA. We had the most delicious cucumber salad and my friend googled to find a recipe for it and found your blog! The photos look just like it, and the recipe sounds like what we tasted. Im so happy to try to make it at home! I see that you included a link to the popular vinegar brand in Czech. My question is.... which type of vinegar do you use for this recipe, and do you know which type that would be in America?? Is it cider vinegar? White wine vinegar? Or something different?? Thank you again for posting this recipe. Now I will look at your other recipes! My mother is from Bavaria... just across the border from you. I think the cuisine is very similar.
Petra Kupská says
Ahoj Mary, thank you for reaching out to me! If you had a meal at a restaurant called Cafe Prague, I believe the cucumber salad was indeed this Czech one, with a sweet and sour dressing (Prague is the capital of the Czech Republic). About the vinegar: Czech vinegar is very intense, I would replace it with white wine vinegar, I think it should be easily available in the US. Mixing the right flavor of dressing for cucumber salad is sometimes real alchemy 🙂 Add the vinegar a teaspoon at a time, stir and taste to see if the final flavor is good. If the taste is too intense, add a little water. Fingers crossed and I'd love to hear how the salad went!
P. S. Bavaria - Bavorsko in Czech are really our neighbors across the border! Their cuisine is fabulous, they are famous for their beer festivals, Bratwurst and so on. I like it!
Mary Ray says
I made it this evening as you said. I started with 1 Tbsp of vinegar (I only had apple cider vinegar) but ended up adding another Tbsp. (I think next time 1 1/2 will be just to my liking). I also started with less salt.... but you were correct! It needed more! It was SO delicious!! Just like at the restaurant! I am so pleased and so grateful that we found your blog! This will be one of my "go-to" recipes!!
Petra Kupská says
Ahoj Mary, thank you for your kind and supportive words! They made me very happy and most of all I'm glad that your cucumber salad was a success! Apple cider vinegar definitely works in the recipe, too; and I have one more tip: sometimes, you can substitute lemon juice for the vinegar. It's a matter of trying what tastes best 🙂
Mary says
Still one of my favorite recipes!! Its so fresh and delicious! Thank you again for sharing it! I like to look at all your recipes and plan to try more!
Petra Kupská says
Oh, thanks a lot for so nice words! 🙂 I am happy you liked the recipe; this salad counts among our favorite recipes at our house, especially in summer when fresh cucumbers are plentiful!
Donald Vasek says
Great recipe. But do you have a Czech cucumber salad that you would recommend without added sugar
Thank you
Anicka Cooklikeczechs.com says
Dear Donald, thank you for your comment and your question! As for the cucumber salad without added sugar, you can try this one:
https://www.cooklikeczechs.com/cucumber-salad-with-garlic/
The recipe does mention half a teaspoon of sugar for flavor contrast, but you can leave it out.
Mary Mason says
My mother, the daughter of Czech immigrants, ate this salad all summer. She used sliced cucumbers from her garden and made it fresh most days. It's not my favorite but I sometimes make it for my brother. Mom also often made the cucumber salad with sour cream and dill. That's the one I love and I make it for family gatherings every summer.
Petra Kupská says
The sour cream and dill version sounds like the true family favorite, the one everyone looks forward to each summer. It is lovely that you keep both versions alive for the people who love each one.
Kristyna says
Can I make this a day or two before eating? or is it better to make it fresh and eat right away?
Anicka Cooklikeczechs.com says
Hi Kristyna, it is definitely best to eat it fresh.
Jana says
I think that 2 cups of water is excessive. I use 1/4 cup.
For those wondering about what vinegar to use in the US, it is Distilled White Vinegar available in any grocery store for about two bucks for half a gallon. You don’t need any fancy vinegars. White vinegar is the one we’d use in the CZ.
Petra Kupská says
Ahoj Jana, thanks for your comment! I have associated cucumber salad with my childhood; back then, we usually made a salad of 1 long cucumber for 4 people as a light side dish for the main course. Hence the two cups of water, the dressing for cucumber salad used to be really watery in our house (we always drank the rest of the dressing from the bowl ;). But of course, it depends on preference; I believe the salad can be prepared slightly differently in every family. Anyway, thank you very much for clarifying the classic vinegar that can be found in the US. I will be happy to incorporate this information into my future recipes. If I use vinegar, I will list it as Distilled White Vinegar.
Carole says
My mother made this with thinly sliced cucumbers. I loved it!
Petra Kupská says
Thank you, Carole, for your lovely comment! My dad also sometimes used to slice cucumber into salad rounds, but then somehow he found that simply grating it is an easier task for men, so he stayed with this method 🙂 And I took over shredding the cucumbers!
Nola-due says
I sliced the cucumbers thinly, rather than grate.
Delicious!
Thank you from Nola-sue in South Australia 👍
Anicka Cooklikeczechs.com says
Thank you for your comment, I am happy you liked the recipe! It is a matter of preference - however, if you grate the cucumber it will release more juice and the salad itself will have a more delicate taste. Greetings form the Czech Republic!
Sandy says
You brought back memories of my parents. My dad grew cucumbers every summer, mostly for making pickles, but my mom would make this salad weekly. She didn’t shred her cukes, but sliced them very thin. Everything else was the same. My dad would also drink the leftover juice from the salad. I’m going to have to make this in their memory. Thanks!
Petra Kupská says
Thank you so much for your comment, now you're the one who brought back memories of my childhood! In our family, the cucumbers were usually grated, and while we kids would use a fork to eat the greens out of the salad, the adults would fight over who got to drink the juice from the salad! 😄
Barbara-Ann says
Thank you for reminding me of this recipe that was a favorite of my mother and her parents. They were all born in what was then called Austria Hungary.
This salad was served every Sunday but made with very thinly sliced cucumbers.
Anicka Cooklikeczechs.com says
Thank you for your comment - I am really happy the recipe brought back old memories.
Alice says
My mother used to make this salad at least once a week. It brings back so many memories. She would sometimes add chopped tomatoes or green peppers, and no water, as this would make it too soupey. Now, my Canadian family really enjoys this salad, especially during summer. Delicious!
Anicka Cooklikeczechs.com says
Hello Alice, thank you for your comment and memories of your mother. I am very glad your family likes the salad. Exactly - perfect for summer!
Ann says
Hello my husband karel is from Czech Republic I’m from Scotland he always made cucumber salad in the summer I love it so refreshing so now I make it. Would like to thank you for your potato dumplings recipe .
Anicka Cooklikeczechs.com says
Hello Ann, I am happy you like the recipes - Our pleasure! Exactly, perfect for hot summer days 🙂
Nick says
Brilliant. Je to ono. Thanks for publishing.
Anicka Cooklikeczechs.com says
Dekuji for your comment, Nick, I am happy you like the recipe!
David Koplik says
Tastes amazing 🙂
Anicka Cooklikeczechs.com says
Thank you for your comment, David - happy to hear that!
Nola-sue says
Simple and delicious! Thank you!
Anicka Cooklikeczechs.com says
Thank you for the feedback - Í appreciate it!
Frank Miller says
This was also a Sunday dinner staple in my house. We just had regular cucumbers from the garden, not the English kind. The cucumbers were thinly sliced (often my job as a kid), salted and pressed to release the excess liquid, then the dressing was added.
Anicka Cooklikeczechs.com says
Thank you for your comment and sharing nice memories, Frank.
Greetings from the Czech Republic.
Karen Carnot says
My mom and Babi made this recipe all summer, and added a sprinkle of fresh or dried dill weed & ground black pepper. Delicious on a hot day!
Anicka Cooklikeczechs.com says
That sounds lovely, Karen. Thank you for your comment and feedback!
jari cowley says
vey good salad for varioius meat dishes
Anicka Cooklikeczechs.com says
Thank you for the comment and kind words, Jari!
Sandy says
My mom always sliced the cucumber very thin for this, so that’s how I make it. Next time I’ll try grating the cucumber and see which I like better. This is so good in the summertime with fresh grown cucumbers. I also like to add thin sliced red onion in mine.
DebM says
Petra, thank you for this wonderful cucumber salad! Cool and refreshing. Absolutely delish. Deb, Canada
Petra Kupská says
You are so welcome. I am glad you like it! It is great any day but especialy during summer or after denser meal.
Mary says
I make dishes that are similar kolacky bread dumplings. Roast pork spoon dumplings with fried pork and lots of garlic I an Slovak German and bohemian thank for the recipes
Petra Kupská says
That sounds wonderful! Your Slovak, German, and Bohemian heritage must give you a great collection of recipes. Roast pork, dumplings, and plenty of garlic are hard to beat. You are welcome I am glad you are enjoying them.
Xenia says
I have a question about how to serve/eat this. I am unfamiliar with a cucumber salad that has so much liquid. When you put it in a serving dish, do you use a slotted spoon, or other spoon, but otherwise leave much of the liquid behind? Likewise, when you eat it, do you eat it with a fork, or with a spoon, and just slurp up all the liquid? Thanks, in advance, so much!
Petra Kupská says
Thank you for asking, Xenia! This salad is not served on the plate with your meal. It goes into a small bowl set beside your plate. You eat it with a small spoon, taking some of the cucumber together with a little of the brine. And you are right, many Czechs end up slurping down the last of the brine, that is a typical little habit!
Marge says
I grew up on cucumber salad , but they were always sliced instead of grated. She was Irish and German and my dad was the czech .
Petra Kupská says
Marge, cucumber salad varies quite a bit from family to family, so sliced was simply your mother's own way, and just as authentic for it. What a lovely mix of traditions you grew up with.
LeAnn Tucek says
This was excellent! There was a lot of liquid so I added an additional cucumber. I also added a little garlic and fresh dill. I'll be making this one again!
Petra Kupská says
I am so glad you enjoyed it, LeAnn! Your instinct with the extra cucumber and the dill was spot on. Keep up the great Czech cooking!