Hungarian Cucumber Salad is a light, refreshing side dish that is a staple of traditional Hungarian home cooking. Thinly sliced cucumbers are gently salted, then dressed with a simple sour cream or vinegar-based marinade that highlights their natural freshness. Often served alongside hearty Hungarian mains such as stews, fried meats, or grilled dishes, this classic cucumber salad provides the perfect cooling contrast.
Hungarian Cucumber Salad
Print RecipeIngredients
- 25 Dekagram (dkg) cucumber
- 3 Table spoon (tbsp) sour cream
- 1 Table spoon (tbsp) vinegar
- 1 Tea spoon (tsp) salt
- 2 Piece garlic cloves
- 1 Piece green chili (optional)
- 1 Peck sugar
Instructions
This is a creamy, sour and garlic flavored cucumber salad recipe. You can decide whether peel the cucumber or not, we used to prepare with peel on it, once the cucumber is really fresh and firstling. There are varieties of cucumber salad recipe around, can be made with dill or even sour cream, just marinated in the garlic, sweet and sour vinaigrette. This recipe gives you a quite a traditional version.
Slice the cucumber finely (on a mandolin slicer if you have one). Add the salt and let it rest for 15 minutes, it will give the juice. Drain the liquid from the cucumbers with your hands, transfer to a clean bowl. Add the sugar, vinegar, very finely minced garlic, sour cream and mix well. Cover it and let it rest for at least 10 minutes in the fridge before serving but leave it longer and it would taste even better. Decorate with thin green chili slices on top. Serve to stew or paprika potato.
