Polish Cucumber Salad

This Polish cucumber salad (mizeria) is light, creamy, and incredibly refreshing. Made with thinly sliced cucumbers, sour cream, and fresh dill, it’s a simple side dish that goes with just about anything. It hits that perfect balance of being cool, tangy, and crisp, which is exactly why it’s been a staple on Polish dinner tables for generations. Post updated in March 2026 with new photos and tips, but the recipe remains unchanged.

We went to Warsaw years ago and didn’t expect to love the food as much as we did. I ate pierogi constantly, while my husband gravitated toward soups, cabbage rolls, and salads. This cucumber salad was one of his favorites, and it’s easy to see why.

It’s cool, crisp, and perfect for warm weather. If you need something quick for a BBQ or picnic, this is always a great option.

Ingredient Notes

Please scroll down for the full recipe. These are just some notes on select ingredients.

• Cucumbers – English cucumbers work best since they’re less watery and have fewer seeds.
• Sour cream – traditional mizeria uses sour cream for that specific, silky richness. You can use Greek yogurt for a lighter version, but sour cream is what gives it that classic Polish flavor.
• Dill – fresh or frozen is best. Dried can work in a pinch, but start small and adjust to taste.
• Vinegar – start with less and add more to taste depending on how tangy you like it.

How to Keep It from Getting Watery

This is the most important step! After slicing, toss the cucumbers with salt and let them sit.

Many recipes say 5–10 minutes, but I highly recommend letting them sit for closer to an hour if you can. Then use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible.

If you skip this step or don’t squeeze them well, the salad will be watery and the flavor will be diluted.

If you only have 20 minutes, that’s fine – just be sure to wring them out well.

Storage

This Polish cucumber salad is best served cold and fresh the day it’s made, but leftovers can be stored in the fridge for up to 2 days.

Keep in mind that it will continue to release liquid as it sits, so give it a quick stir before serving. If you are making this ahead for a party, I recommend keeping the squeezed cucumbers and the dressing in separate containers.

Mix the two together about 15–20 minutes before you are ready to serve. This allows the flavors to meld without the salad becoming “soup” by the time everyone eats.

Temperature Safety

Sour cream is a dairy product, so the “two-hour rule” applies. If the outdoor temperature is above 90 °F (32 °C), that window drops to one hour. To keep it safe and refreshing:

• Ice bowl trick – place your serving bowl inside a larger bowl filled with ice. This keeps the salad chilled even while it sits on the picnic table.
• Small batches – if it’s a long event, keep the main portion in the cooler and only put out small bowls at a time.

Variations

This classic version is simple, but you can easily change it up depending on what you have.

• Add thinly sliced onions or radishes for extra crunch (and if you like radishes, be sure to try these Roasted Radishes!).
• Use Greek yogurt instead of sour cream for a lighter version.
• Add a little extra vinegar or lemon juice for more tang.

If you have any leftover dill, it’d be great in this Chicken Paprikash Recipe! Same with this Dill Salad.

We always have a tub of dill in the freezer just for this Polish cucumber salad. It works great in it.

If you don’t want to use sour cream, you can make this more traditional Cucumber Salad or use unsweetened Greek yogurt instead. And for a Greek twist, try this Greek Cucumber Salad.

Looking for something a little different? Try this Asian Cucumber Salad!

Here’s one of the original photos in the post in case you’re wondering if this is the recipe you’ve made in the past.

5 from 2 votes

Polish Cucumber Salad

Author Erin Dooner

Course Side

Cuisine Polish

Servings 4

Print Recipe

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Prep Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

A classic Polish side dish that balances crisp cucumbers with a silky, tangy sour cream dressing. This authentic mizeria is easy to make and pairs perfectly with grilled meats or heavy roasts.

Ingredients

• ▢ 600 grams seedless English cucumbers this was about 3 medium but they vary so widely so please weigh it
• ▢ 1 1/2 teaspoons salt plus another 1/4 teaspoon, if needed
• ▢ 1/4 teaspoon freshly ground black pepper plus more for garnish
• ▢ 3/4 cup (173 grams) sour cream
• ▢ 4 teaspoons apple cider vinegar or white vinegar
• ▢ 1 tablespoon fresh or frozen dill finely chopped, plus more for garnish
• ▢ 1/2 teaspoon sugar

Instructions

• Cut the cucumbers into super thin slices. If you have a mandolin, that's handy to make them all the same size.
• Place in a medium bowl and coat them in 1 1/2 teaspoons salt.
• Place the bowl in the fridge for 1 hour.
• Meanwhile, in a small bowl, combine the 1/4 teaspoon pepper, sour cream, 1 tablespoon + 1 teaspoon vinegar, dill and sugar. Taste and add more vinegar and salt, if desired.
• When the hour's up, remove the cucumber bowl from the fridge, drain the liquid, and then use a tea towel to squeeze out the remaining liquid.
• Add the sour cream mixture to the cucumbers and stir until totally combined. Top with fresh dill and a little more freshly ground black pepper.
• The salad should be cold already but if it's not, chill for at least 20 minutes. This also lets the cucumbers "marinade" in the dressing. This salad is best enjoyed the day of making. Keep in mind that it will continue to release liquid as it sits, so give it a quick stir before serving. If you are making this ahead for a party, I recommend keeping the squeezed cucumbers and the dressing in separate containers. Mix them together about 20 minutes before you’re ready to eat to keep everything as crisp as possible.

Notes

• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 111kcalCarbohydrates: 8gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 889mgPotassium: 281mgFiber: 1gSugar: 4gVitamin A: 435IUVitamin C: 5mgCalcium: 69mgIron: 0.5mg

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