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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.
There are variations on this salad that include raw, minced garlic, and some don’t use sour cream. My family makes this salad without sour cream; my husband’s family always mixes it with sour cream. It is up to you. You can have it both ways. Also, make sure to slice the cucumbers thin enough. To get the thinnest possible see-through slices, use a mandolin slicer.
The secret is the amount of the salt. You have to add as much salt, that makes the sliced cucumbers super salty, you would say it is not edible. That’s the righ amount. The cucumbers will release about ½+ cup of liquid, you have to squeeze those water out. 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, and please, do not drink it! :)
To make your cucumber salad pretty, sprinkle it with a little Hungarian sweet paprika powder and ground black pepper.
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Hungarian cucumber salad
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.
5 from 2 votes
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Prep Time 5 minutes mins
Resting time 15 minutes mins
Total Time 25 minutes mins
Course Salad
Cuisine Hungarian
Servings 4 people
Equipment
Mandolin or sharp chef's knife
Peeler
Medium bowl
Measuring cup
Measuring spoons
Cutting board
Tablespoon
Ingredients
- 2 English cucumbers
- 1 cup of cold water
- 1 clove of garlic minced
- 3 tbsp of sugar
- 4 tbsp of white vinegar (5%)
- 1 pinch of sweet paprika powder to sprinkle
- 1 pinch of ground black pepper to sprinle
- 1 tbsp of salt
Instructions
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!
Keyword Hungarian cucumber salad
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26 Comments
Judit2017-09-24 at 00:32 - Reply
Just like mom and now I make this.
Helen Wilkinson2018-08-01 at 18:25 - Reply
Not sure what you mean by 10% white vinegar – my bottle just says White Vinegar
Barath Agnes2018-08-13 at 13:48 - Reply
Hello Helen,
In Hungary you can buy 10%, 15% and 20% white vinegar. If I have 20% at home, I add just 1 tablespoon.
Dissolve the sugar in the water, then first add just 1 tablespoon of vinegar, taste it. Slowly add more if needed, it should not taste too vinegary.
I hope it helps.
Agnes
Susan legeza2018-10-02 at 19:00 - Reply
The proper uborkasalata!
Anna2019-04-25 at 04:42 - Reply
Love!! Lost my recipe and soooooo close!
Arnold2019-05-09 at 22:24 - Reply
Sound like a lot of sugar in this day and age we live in a sugar aware society
Kosonum recipe
Anyam cinalta mikor kis fiu votamSee Also25 Oil-Free Vegan RecipesBeth2023-11-05 at 13:16 - Reply
If the sugar is a concern for you personally, perhaps don’t add it. Similarly as one would with any other personal modification (i.e., gluten intolerance, dairy intolerance, veganism, etc.).
Chris2019-05-10 at 16:00 - Reply
We use apple cider vinegar instead of plain vinegar. Also, we use sour cream, no water. Occasionally, to change it up I’ll add dill.
Ildiko White2019-09-15 at 01:43 - Reply
My family always kept the cucumber juice, and sometimes added garden tomatoes or raw thin sliced white onions… always yummy either way!!!
Ati2019-09-17 at 20:21 - Reply
Where in hungary I can find white vinegar?!! I need a big bottle of white vinegar
Barath Agnes2019-10-07 at 09:16 - Reply
Hi Ati!
Every grocery store has white vinegar, it is called Ételecet. I prefer the 10% vinegar.
Andrew2020-09-20 at 02:07 - Reply
Its much better when finished with sour cream.
Agnes Neu2021-01-15 at 18:45 - Reply
Hi, hiw long will the salata last in a frigerator.
Barath Agnes2021-03-09 at 08:58 - Reply
Hi Agnes,
I would eat the salad the dy after you made it, would not refrigerate it longer.J D2022-01-12 at 22:15 - Reply
Kosonom! I’ve been trying to recreate my husband’s nagymama’s lettuce or cucumber salad so my kids can try it for years now with no luck.
restaurantthatdeliversnearme.website2021-02-21 at 04:11 - Reply
Thanks for the salad.
Dan2021-05-27 at 13:14 - Reply
Hi Agnes
My grandmother used to make this – (both with and without the sourcream)I think she also used lemon juice instead of vinegar. Is that possible or maybe a different recipe entirely?Barath Agnes2021-07-28 at 12:24 - Reply
Hi Dan, I have never used lemon juice instead of vinegar, it is not comming in Hungarian households.
Dennis Alfoldy2021-09-01 at 00:58 - Reply
This recipe is exactly the way my mom made for us, absolutely delicious!
Barath Agnes2021-09-02 at 09:46 - Reply
Thanks dor your feedback, Dennis, I love your comment and I’m so happy that this recipe works for you. :)
Michael2022-12-01 at 07:11 - Reply
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.Susanne Sarkady2023-03-08 at 07:43 - Reply
I add a bit of thinly sliced red onion as well and tiny bit of garlick pure That is kow my mum made it I was born in Budapest left when I was young girl
Susanne Sarkady2023-03-08 at 07:51 - Reply
I add a small quantity very thinly sliced red onion and a wery little garlick My mother made it like this before serving she sprinkled with sweet red paprika powder
Peter2023-03-26 at 05:53 - Reply
This is just like my Hungarian grandmother and mother used to make when I was growing up. I recently made this for my grandmothers 87th birthday lunch, along with chicken paprikash, and she was so pleased. Thank you for this perfect recipe!
Barath Agnes2023-04-20 at 11:07 - Reply
Hi Peter,
So happy that your grand mother loved it! Thanks for your feedback! :)
Agnes
Eva2023-09-10 at 20:34 - Reply
I am confused a bit the first instruction is to peel the cucumber but the picture shows unpeeled cucumbers.
