Hungarian Cucumber Salad, Uborkasalata

photo by Smitten Kitchen

This is a refreshing salad and the perfect foil for Chicken paprikash. Great summer cold plate dish. Essentially, it is a refrigerator pickle and tastes even better when it has been made the day ahead.

Hungarian Cucumber Salad, Uborkasalata

Super easy, refreshing salad for summers or with Hungarian entrees anytime.

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Course: Salad, Sidedish

Cuisine: Hungarian

Ingredients Method Notes

Ingredients

  

• 2 Good fresh cucumber - I like the long English cukes.
• ¼ cup Light vinegar- white or white wine - white or white wine
• 2 tbsp water
• salt to taste
• pepper to taste
• 5 scallions sliced
• (opt) fresh dill sprigs torn into little pieces

Method

 

1. First, use a vegetable peeler to get the cucumber sliced as thinly as possible, yet keeping the round slice.
2. Then, mix vinegar and water to taste I like 1:2 ratio of vinegar to water. You may like it stronger... taste it to give the acidity you like.
3. Sea salt and Cracked fresh black pepper to taste.
4. Five or so scallions sliced thin
5. Mix and refrigerate, covered, for an hour or more.
6. That's it! If you have the dill sprinkle it on top for a nice variation.

Notes

Some recipes call for additions of sour cream or sugar. I like neither, but you can fix it that way if you want.Some add oil and I say "no,no, no"

Alternative recipe:

1. Slice thinly into a bowl, 2 Cucumbers washed and peeled.
2. Sprinkle 2 teas. salt. and small onion. Mix and set aside 1 hour.
3. Meanwhile, mix 3 Tbs. water, 1/2 teas. sugar, 1/4 teas. paprika, 1/4 teas. pepper.
4. Squeeze cucumbers a little at a time, discarding liquid and put in bowl.
5. Pour vinegar mixture over cucumbers and toss.
6. Sprinkle 1/4 teas. paprika. Chill 1 hour.