This cucumber salad goes well with the Campodonico Family’s recipe for Hungarian Chicken Paprikash. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
PrintThe Campodonico Family’s Hungarian Cucumber Salad (Uborkasaláta)
Ingredients
Scale
- 2 large English cucumbers
- 1 cup water
- 3 tbsp sugar
- 3 tbsp 10% white vinegar
- sweet paprika powder (to sprinkle)
- ground black pepper (to sprinkle)
- Salt
Instructions
- Slice cucumbers with mandolin. *Optional: peel first.
- Season with Salt and spread thin in Pyrex or wide bowl.
- Let sit for about 30 min for salt to draw out some moisture.
- Take handfuls off cucumbers and squeeze out the remaining liquid. Put cucumbers on fresh bowl and discard liquid.
- In separate bowl, combine water, sugar and vinegar and stir until sugar dissolves. *Optional: 1 clove minced garlic.
- Add this mixture to the bowl of cucumbers and stir to cover.
- Sprinkle pepper and paprika to garnish.
- Best when served cold!
- Tip:
Some Hungarians mix some sour cream into this recipe. We prefer the salad without it and as a light side to, what usually is, a hefty main…that often already includes a dash or more of sour cream!
The key: Make sure your cucumbers are sliced as thin as possible. Carefully use a mandolin on the slimmest setting
- Category: Salad, Side Dish
- Cuisine: Hungarian
