Hungarian Cucumber Salad

Here’s a simple and refreshing Hungarian Cucumber Salad recipe 🥒 — crisp, tangy, and lightly sweet.

Ingredients

• 2–3 medium cucumbers, thinly sliced
• 1 small onion, thinly sliced
• 1 tsp salt
• ½ cup sour cream or plain yogurt
• 1–2 tsp white vinegar (adjust to taste)
• 1 tsp sugar (optional, balances tang)
• 1–2 tsp fresh dill, chopped (or ½ tsp dried dill)
• Black pepper to taste

Instructions

1. Salt cucumbers:
   • Place sliced cucumbers in a colander and sprinkle with salt.
   • Let sit 15–20 minutes to draw out excess water.
   • Rinse lightly and pat dry.
2. Mix dressing:
   • In a bowl, combine sour cream (or yogurt), vinegar, sugar, dill, and pepper.
3. Combine:
   • Toss cucumbers and onions with the dressing until evenly coated.
4. Chill:
   • Refrigerate at least 30 minutes for flavors to meld.
5. Serve:
   • Enjoy as a side with grilled meats, sandwiches, or roasted dishes.

Tips

• Use seedless cucumbers for a less watery salad.
• Adjust vinegar and sugar to your taste — more vinegar = tangier, more sugar = sweeter.
• Can add a splash of lemon juice for extra brightness.

If you want, I can give a quick 10-minute version or a creamy garlic version that’s extra flavorful.