Classic Hungarian Cucumber Salad
A bit about myself. My maternal side of the family is Hungarian. Actually, sometimes we’re Hungarian and other times we’re Romanian. My maternal grandfather grew up in Sighet, Transylvania (spooky, right?!) and at the time he came to the United States, Sighet was part of Hungary. So we consider ourselves Hungarian even though today Sighet is part of Romania. Sorry for the digression…Here’s a traditional Hungarian recipe – Classic Hungarian Cucumber Salad. It’s so light and refreshing and is perfect when served with heavier dishes like stews, for example.
Jump to RecipeIngredients
Organize all of the ingredients – English or Persian cucumbers, minced garlic, white vinegar, sugar, kosher salt, water, pepper, and paprika.
Vinegar Mixture
In a cup or bowl, combine the sugar, vinegar, and 1 cup of cold water and stir until the sugar is dissolved.
Slice Cucumbers with a Mandolin
Using a mandolin is easiest for this recipe. If you don’t have one, slice the cucumbers as thinly as you can by hand.
Salting the Cucumbers and Removing the Liquid
Place sliced cucumbers into a large bowl. Add salt and mix the cucumbers slices and salt together to evenly coat the cucs with the salt. Let sit for 15 minutes and then drain. The cucumbers will release approximately 1/4 cup liquid. Now take a handful of cucumbers and squeeze out as much additional liquid. Repeat until all cucumbers have been “squeezed” of liquid. You’ll be surprised at how much additional liquid gets released, usually an additional 1/4+ cup. Place the balls of squeezed cucumbers back in the bowl.
Combining Vinegar Mixture and Garlic with the Cucumbers
Add the vinegar mixture and chopped garlic to the squeezed cucumbers and mix together. Cover and refrigerate until ready to serve.
Classic Hungarian Cucumber Salad
When ready to serve, transfer the cucumbers (with as much or as little of the vinegar liquid as you desire) to a medium-sized bowl and serve as is. For a truly Hungarian-style cucumber salad simply sprinkle with paprika and ground black pepper and serve.
Classic Hungarian Cucumber Salad
Equipment
- Mandoline
Ingredients
- 2 English or 8-10 Persian cucumbers peeled or unpeeled, sliced thinly
- 1 tablespoon of kosher salt (it seems like a lot of salt, but it's the right amount!!)
- 1 cup cold water
- 3 tablespoons sugar granulated
- 4 tablespoons white vinegar
- 1 clove garlic minced
- 1 pinch paprika sweet or smoked
- few grinds of black pepper
Instructions
- In a cup or bowl, combine the sugar, vinegar, and 1 cup of cold water and stir until the sugar is dissolved.
- Using a mandoline slicer is easiest for this recipe. If you don’t have one, slice the cucumbers as thinly as you can by hand.
- (Cucumbers are mostly comprised of water). To remove as much “water/liquid” as possible from the cucumbers requires a two-step process.
- Step #1 – Place sliced cucumbers into a large bowl. Add salt and mix the cucumbers slices and salt together to evenly coat the cucs. Let sit for 15 minutes and then drain. The cucumbers will release about 1/4+ cup of liquid. Discard the liquid.
- Step #2 you will need to roll up your sleeves and take handfuls of cucumbers and squeeze out as much additional liquid from each handful. You’ll be surprised at how much additional liquid gets released, usually an additional 1/4+ cup. Place the balls of squeezed cucumbers back into the bowl. Discard the liquid.
- Add the vinegar mixture and chopped garlic to the squeezed cucumbers and mix together. Cover and refrigerate until ready to serve.
- When ready to serve, transfer the cucumbers (with as much or as little of the vinegar liquid as you desire) to a medium-sized bowl and serve as is. For a truly Hungarian-style cucumber salad simply sprinkle with paprika and ground black pepper and serve.
- To jazz it up, add thin slices of white or red onions, sliced scallions or chives and/or chopped fresh dill.
Notes
Recipe shared with me by my cousin Anna who found the recipe on Budapestcookingclass.com.
If you like this recipe, you may also like these other GFchow recipes. Smashed Cucumber Salad with Za’atar and Feta, Homemade Dill Pickles…Easy as 1,2,3, and Avocado and Cucumber Plate.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Uborkasaláta!! Love all your recipes, Michelle. xo, Rene
Thanks Rene! I’m really happy to hear that!
Mich- I make this recipe whenever I make brisket. I love the vinegary slightly sweet and slightly salty crispiness of the cucumbers, and because they keep for several days (like pickles), I get to enjoy them for longer.
I totally agree!!
I agree with you. I also love snacking on them