Hungarian cucumber salad

Cucumber salad is a very popular side dish in Hungary. Some people serve it with dill, others with sour cream and a pinch of paprika. I like to make it with added water because I can keep the salad in a jar or bowl for a few days in the fridge (like a pickle). If you prefer and instant salad, then add the garlic with the salt to the cucumber slices, let it rest for 30 minutes, then squeeze out the excess liquid and just pour over the vinegar & sugar (and dill, if liked), toss and serve. The Hungarian cucumber salad is a perfect condiment for burgers, sandwiches, meatballs, barbecued meat and fish. It's also ideal for parties and picnics.

Print Recipe

Prep Time 5

Cook Time 5

Resting Time 4

Total Time 45

Servings: 6 people

Cuisine: Mid&East European

Calories: 1234

Ingredients Method

Ingredients

1 large cucumber
2 tsp salt
2 cloves of garlic minced
3 Tbsp white vinegar
3 Tbsp water
2 Tbsp caster sugar approx
Optional: 1 Tbsp chopped dill
To serve: pinch of paprika and/or sour cream optional

Method

Thinly slice or shred the cucumber (Hungarians tend to peel it too).
Toss the cucumber slices in a sieve or colander with the salt until well combined. Put this over a bowl or the sink for about 30 minutes until softened. Squeeze out excess liquid then transfer to a bowl. (You can rinse it with water then drain if salt is an issue for you).
Combine 1 Tbsp sugar with the vinegar and water in a small bowl and stir until the sugar dissolves. Taste and adjust the sweetness & acidity to your liking. Add the garlic and dill (if used) Pour the dressing over the cucumber slices.
Chill for 30 minutes before serving.
Serve with a dollop of sour cream and a pinch of paprika, if liked.