hungarian cucumber salad

This creamy Hungarian cucumber salad is made with sour cream and it&#39;s packed with fresh dill! Cider vinegar adds a bit of tanginess. It&#39;s a quick and easy side dish with only 6 ingredients!

Creamy Hungarian Cucumber Salad

English cucumber

tbsp apple cider vinegar

tsp kosher salt

tsp sugar

sour cream

dill

Use a sharp chef&#39;s knife or a mandoline to slice the cucumber thinly.

In a large mixing bowl, whisk together the cider vinegar, sugar, and salt. Add the cucumber slices and stir to coat. See note.

Place in the refrigerator for 30 minutes. Stir it occasionally.

Chop the dill finely.

Add the sour cream and dill to the bowl with the cucumber slices.

Stir until all ingredients are thoroughly mixed. Taste and adjust seasoning if necessary. If you have time, pop it back in the fridge for another 30 minutes to allow the flavors to really meld together. If not, transfer to a serving bowl and top with more fresh dill.

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.

This Hungarian Cucumber Salad just might become your favorite way to eat cucumbers.

Al's Famous Hungarian Cucumber Salad

2 English cucumbers or 3-4 fresh garden cucumbers (cucumbers with small seeds

garlic cloves, finely minced (more or less to taste)

white wine vinegar (see notes)

– 1 tsp. sweet paprika, to taste (see notes)

T extra-virgin olive oil

black pepper

Peel the cucumbers, cut in half crosswise so...

Peel the cucumbers, cut in half crosswise so they are easier to hold in your hand, and score the outside of each cucumber by drawing a fork down the side, until all the outside is scored into ridges.

Slice cucumber into even, thin slices. (We used...

Slice cucumber into even, thin slices. (We used my Zyliss Mandoline with the 3mm size blade, but you can also cut the cucumbers with a knife if you don’t have a mandoline.) Please be VERY CAREFUL when using the mandoline. It’s better to eat the end piece of each cucumber than to slice your fingers!

Put the sliced cucumbers into a bowl and...

Put the sliced cucumbers into a bowl and sprinkle with table salt.

Use your clean hands to toss cucumbers together...

Use your clean hands to toss cucumbers together so they’re all covered with salt, then let cucumbers sit and release their liquid for at least 15-20 minutes.

While cucumbers are sitting, make the dressing.

Finely chop 2 cloves of garlic.

Whisk together the minced garlic, vinegar, sweet paprika,...

Whisk together the minced garlic, vinegar, sweet paprika, sour cream, and oil.

I would start with 1/2 tsp. of paprika...

I would start with 1/2 tsp. of paprika and then taste to see if you want more (we did.)

Season the dressing with freshly ground black pepper...

Season the dressing with freshly ground black pepper to taste.

After cucumbers have been sitting for 15-20 minutes...

After cucumbers have been sitting for 15-20 minutes to release the liquid, put them into a colander and let the liquid drain off. Then put a small plate over the cucumbers in the colander and gently press down to squeeze off as much liquid as you can. (You can also put cucumbers inside a clean dish towel and gently squeeze to remove the liquid.)

Blot cucumbers dry with a paper towel.

Put cucumbers back into the bowl (which you...

Put cucumbers back into the bowl (which you have dried out with a paper towel).

Add the dressing mixture and gently combine.

This salad is best when it sits for...

This salad is best when it sits for about 30 minutes before serving to let the flavors combine.

Serve with additional sour cream and paprika to...

Serve with additional sour cream and paprika to add to the salad at the table if desired.

This salad will keep overnight in the fridge,...

This salad will keep overnight in the fridge, and may even be better the second day.

I gobbled up all my leftover salad for...

I gobbled up all my leftover salad for breakfast the next day, so I don’t know if it will last longer for one day in the fridge.

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Top 3 hungarian cucumber salad recipes from across the web

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Creamy Hungarian Cucumber Salad

Hungarian cucumber salad

Al's Famous Hungarian Cucumber Sala...

The most viewed hungarian cucumber salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine