Hungarian cucumber salad is typically eaten with many heavy, meat-centric meals, and we eat it a little differently than other nations typically do.Usually, instead of eating a salad as an appetizer, we eat this right along side our main meal, alternating bites to get something heavy and something light at the same time.

Hungarian cucumber salad

cucumbers

water

garlic

sugar

tbsp of white vinegar ((5%))

sweet paprika powder (to sprinkle)

black pepper (to sprinle)

salt

Peel the cucumbers and, using a mandolin slicer, slice both cucumbers as thinly as possible into a bowl. Add the salt and mix the cucumbers slices to lightly and evenly coat them with salt. Let sit for 15 minutes to draw out the water from the cucumbers.

The cucumbers will release about ½+ cup of liquid. Then, take large handfuls of cucumbers and, with your hands clenched, squeeze out as much liquid as you can and place the balls of squeezed cucumbers in a bowl. Discard the liquid.

In a cup, combine the sugar, the vinegar, and 1 cup of cold water and stir until the sugar is dissolved. Add this mixture to the squeezed cucumbers and mix thoroughly. Add the chopped garlic, sprinkle with paprika powder and ground black pepper.

The vinaigrette is so light and refreshing, that you will be tempted to drink it after you eat the cucumber salad. Enjoy!

I am confused a bit  the first  instruction is to peel the cucumber but the picture  shows unpeeled  cucumbers.

Great recipe. My Grandmother is Hungarian and made it the same way and sometimes put red thinly sliced  red capsicum (which is paprika in it's fresh form) into the mix which adds colour to the dish. I'm a vinegar lover so love it extremely tangy. It lasts in the fridge in sealed glass jar for weeks although it's usually gone in the first week.

hungarian cucumber salad

Prep Time: 5 minutes

Total: 25 minutes

Servings: 4

Ingredients

Instructions

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