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Värskekurgisalat (Cucumber Salad)

This cucumber salad, served with a wide variety of meat and fish dishes, is a key part of a traditional Estonian spread. The milky sour cream dressing pairs well with the smooth, cooling texture of the English cucumbers. The salad should be served fairly soon after it is prepared, as it will become overly watery if left to sit for too long. Recipe Servings: Serves 6 to 8
Prep Time
5 minutes
+ 30 minutes resting
Cook Time
Total Time
35 minutes
Gluten Free
Dairy Free



  1. Prepare the cucumbers by scoring them lengthwise with the tines of a fork and then slicing them thinly.
  2. Place the cucumber slices in a bowl or colander, stir in the salt, and let them sit for about 30 minutes, allowing the salt to draw the water out of the cucumbers. After 30 minutes, drain off any remaining fluid.
  3. Mix the vinegar, sour cream, dill, sugar, and pepper.
  4. Stir the dressing into the cucumbers and serve.


This salad can also be made with a dressing made of white vinegar, fresh dill, sugar, and black pepper.