I still remember the first time I tasted mizeria at a family picnic — the cool, creamy cucumbers were the kind of side dish that disappears first. Polish cucumber salad (mizeria) is a simple, refreshing mix of thinly sliced cucumbers, sour cream, dill, and a splash of vinegar. It’s perfect for hot evenings, quick weeknight dinners, or as a cool counterpoint to rich mains like pierogi or grilled meats. If you like crisp, no-fuss vegetable salads, this keeps things light and bright — and if you want more cucumber ideas, check this cucumber salad recipe: Cucumber Salad Recipe.

Why you’ll love this dish

Mizeria is the kind of recipe that delivers big flavor with minimal fuss. It’s quick to make, budget-friendly, and uses pantry staples. The dill and sour cream give it classic Polish character, while the vinegar and sugar balance the brightness of the cucumber. It’s also kid-friendly and easy to scale up for a crowd.

“A perfect summer side — cool, creamy, and impossibly simple. I make this whenever cucumbers are in season.” — home cook review

This salad is ideal alongside grilled chicken or smoked fish, or served next to richer Polish favorites. For a twist that pairs fruit and cucumber, see this apple cucumber salad: Apple Cucumber Salad.

How this recipe comes together

Step-by-step overview:

Peel and thinly slice an English cucumber.
Salt the slices briefly to draw out excess water, then pat dry.
Whisk sour cream with vinegar, sugar, dill, and green onion to make a cool dressing.
Toss cucumbers with the dressing, season with pepper, adjust salt if needed.
Garnish with extra dill and serve chilled.

This short process keeps the salad crisp and prevents a watery dressing — the salting step is essential.

What you’ll need

Key ingredients:

1 large English hothouse cucumber (or 2 small cucumbers)
Salt (for drawing out moisture; kosher or fine sea salt)
1/3 cup sour cream (full-fat recommended for creamier texture; plain Greek yogurt can substitute)
1 tbsp white vinegar (or lemon juice)
2 tbsp fresh dill, chopped (or 1 tsp dried dill)
1 tbsp green onions, minced (or 1 small shallot)
1 tsp white granulated sugar (honey or a pinch of maple syrup works)
Black pepper, to taste

Notes/substitutions:

For a lighter version, substitute half sour cream + half plain Greek yogurt.
If you prefer tangier dressing, increase vinegar to 1.5 tbsp.
Skip sugar if you want a totally savory profile; the small amount rounds the acidity.

Directions to follow

Wash the cucumber and peel the skin with a vegetable peeler.
Slice the cucumber as thinly as possible. A mandoline or sharp knife works best.
Arrange slices on a plate and sprinkle evenly with salt.
Let salted cucumbers sit for about 5 minutes to release excess water.
Gently blot the cucumber slices with a paper towel to remove moisture. Set aside.
In a bowl, whisk together sour cream, white vinegar, sugar, minced green onions, and chopped dill.
Season the dressing with freshly ground black pepper.
Do not add salt yet; the cucumbers have already absorbed salt.
Pour the dressing over the cucumber slices and toss until coated.
Taste and add a pinch of salt or more pepper if needed.
Garnish with extra dill and serve immediately or chill briefly.

Short, clear steps help keep the cucumbers crisp and the dressing silky.

Best ways to enjoy it

Serving suggestions:

Serve chilled as a side to grilled meats, roasted chicken, or fried fish.
Spoon over buttered rye or sourdough for a quick open-faced snack.
Add to a mezze platter alongside smoked salmon and pickled beets.
For brunch, pair with scrambled eggs or a potato salad for a refreshing contrast.

For a protein-forward plate, serve mizeria next to a boiled egg and you’ll enjoy a simple, satisfying meal — try pairing ideas like in this cucumber-egg salad post: Cucumber Egg Salad.

How to store & freeze

Keeping leftovers fresh:

Store in an airtight container in the refrigerator for up to 24–48 hours. Cucumbers release liquid over time, so the salad is best eaten the same day or next day.
If the salad gets watery, drain off excess liquid and whisk the dressing again before serving.
Do not freeze this salad. Freezing breaks the cucumber’s cell structure and makes it mushy.
Always refrigerate within 2 hours of making. Dispose of leftovers that have sat out longer than 2 hours.

Pro chef tips

Slice paper-thin: Thin slices absorb dressing quickly and stay tender. Use a mandoline for uniform slices.
Salt, don’t soak: The short salting step (about 5 minutes) pulls moisture without making cucumbers floppy.
Pat dry gently: Pressing too hard can bruise slices; blot with a paper towel instead.
Full-fat flavor: Full-fat sour cream yields a creamier mouthfeel. If using yogurt, drain it briefly in a fine mesh sieve for thickness.
Make ahead wisely: You can mix the dressing ahead and add to cucumbers right before serving to avoid sogginess.

Creative twists

Creamy yogurt-dill: Swap sour cream for Greek yogurt for a tangier, lighter salad.
Vinegar swap: Use apple cider vinegar or white wine vinegar for a subtler acid flavor.
Add crunch: Stir in thinly sliced radishes or toasted pumpkin seeds for texture.
Vegan version: Use a thick vegan sour cream or cashew cream and omit sugar if preferred.
Dill-free option: Use fresh mint or chives for a different herb profile.

FAQ

Q: Do I have to salt the cucumbers?
A: Yes — the brief salting step draws out excess water. Skip it and your salad will be watery.

Q: Can I substitute yogurt for sour cream?
A: Absolutely. Plain Greek yogurt works well; for a thicker texture, drain the yogurt in a sieve for 30 minutes.

Q: How long will this salad keep?
A: Best within 24 hours refrigerated. It can last up to 48 hours but will become more watery and softer over time.

Q: Is mizeria the same as a pickled cucumber salad?
A: Not quite. Mizeria is a fresh, creamy cucumber salad with a short resting time to remove water — it’s not fermented or long-pickled.

Q: Can I make this ahead for a party?
A: Make the dressing and slice cucumbers ahead, but combine them no more than an hour before serving for best texture.

Conclusion

Mizeria is a little bowl of refreshment that’s fast to make and endlessly adaptable. For a classic Polish version and more background, this Mizeria (Polish Cucumber Salad) – Polish Housewife post is a great reference. If you want another tested recipe and reader reviews, see this Mizeria (Polish Cucumber Salad) Recipe on Allrecipes.

Mizeria

A simple, refreshing Polish cucumber salad made with thinly sliced cucumbers, sour cream, dill, and vinegar, perfect for hot evenings and as a side dish.

Prep Time 15

Total Time 15

Serving Size servings

Ingredients

Ingredients for Salad

1 large large English hothouse cucumber or 2 small cucumbers
1 tsp Salt for drawing out moisture; kosher or fine sea salt
1/3 cup sour cream full-fat recommended for creamier texture; plain Greek yogurt can substitute
1 tbsp white vinegar or lemon juice
2 tbsp fresh dill chopped; or 1 tsp dried dill
1 tbsp green onions minced; or 1 small shallot
1 tsp white granulated sugar honey or a pinch of maple syrup works
to taste Black pepper to taste

Instructions

Preparation

Wash the cucumber and peel the skin with a vegetable peeler.
Slice the cucumber as thinly as possible. A mandoline or sharp knife works best.
Arrange slices on a plate and sprinkle evenly with salt.
Let salted cucumbers sit for about 5 minutes to release excess water.
Gently blot the cucumber slices with a paper towel to remove moisture. Set aside.

Dressing Preparation

In a bowl, whisk together sour cream, white vinegar, sugar, minced green onions, and chopped dill.
Season the dressing with freshly ground black pepper.
Do not add salt yet; the cucumbers have already absorbed salt.

Combine and Serve

Pour the dressing over the cucumber slices and toss until coated.
Taste and add a pinch of salt or more pepper if needed.
Garnish with extra dill and serve immediately or chill briefly.

Notes

Store in an airtight container in the refrigerator for up to 24–48 hours. If the salad gets watery, drain off excess liquid and whisk the dressing again before serving. Do not freeze this salad.