Hungarian cucumber salad

Here’s a classic, refreshing Hungarian Cucumber Salad (Uborkasaláta) — a cool, tangy-sweet side dish often served with rich meats like goulash or schnitzel. It’s crisp, light, and simple to make.

🥒 Hungarian Cucumber Salad (Uborkasaláta)

Servings: 4–6

Prep Time: 15 minutes + chilling time

Ingredients:

• 2 large cucumbers, thinly sliced (English cucumbers or regular, peeled and seeded if needed)

• 1 tsp salt

• 1/2 cup water

• 1/4 cup white vinegar (or apple cider vinegar)

• 1–2 tsp granulated sugar (adjust to taste)

• 2 cloves garlic, minced or crushed

• Freshly ground black pepper, to taste

• 1/4 tsp sweet Hungarian paprika, for garnish

• Optional toppings:

  • Sour cream (for a creamy version)

  • Thinly sliced red onion or dill (not traditional but popular variations)

Instructions:

1. Salt the cucumbers:

   • Place the thinly sliced cucumbers in a bowl and sprinkle with salt.

   • Let sit for 20–30 minutes to draw out excess water.

   • After resting, squeeze or drain off the liquid and gently pat the cucumbers dry with a paper towel.

2. Make the dressing:

   • In a separate bowl, whisk together water, vinegar, sugar, and garlic.

   • Stir until sugar is dissolved. Taste and adjust sugar or vinegar if needed — it should be tangy but lightly sweet.

3. Combine:

   • Add the drained cucumbers to the dressing. Toss well to coat.

4. Chill:

   • Cover and refrigerate for at least 30 minutes (up to several hours) to allow flavors to develop.

5. Serve:

   • Just before serving, sprinkle with black pepper and a light dusting of paprika.

   • Optional: Top with a spoonful of sour cream for the creamy version.

🇭🇺 Notes & Variations:

• Traditional version is thin and vinegary, without sour cream.

• Creamy version: After chilling, stir in 2–3 tbsp sour cream before serving.

• This salad pairs beautifully with rich Hungarian mains like pörkölt, paprikás, or fried pork chops.