Here’s a classic Hungarian Cucumber Salad (Uborkasaláta) recipe 🥒🇭🇺 — crisp, tangy, and refreshing.
Ingredients (serves 2–4)
- 2 medium cucumbers
- ½ small red onion (optional), thinly sliced
- 2–3 tbsp white vinegar or apple cider vinegar
- 1 tsp sugar
- ¼ tsp salt (adjust to taste)
- 2–3 tbsp sour cream or yogurt (optional, for creamy version)
- Fresh dill, chopped (optional, for garnish)
Instructions
- Prep cucumbers
- Peel if desired, then slice cucumbers very thin (mandoline works best).
- Sprinkle with a little salt and let sit 10–15 minutes to draw out excess water.
- Pat dry with a paper towel.
- Make dressing
- In a small bowl, mix vinegar, sugar, and a pinch of salt.
- If using, stir in sour cream or yogurt for a creamy version.
- Combine
- Toss cucumbers and onion with the dressing until coated.
- Chill & serve
- Refrigerate 10–20 minutes to let flavors meld.
- Garnish with fresh dill if desired.
Tips
- For extra crunch, use seedless cucumbers.
- Adjust sugar and vinegar to taste — Hungarian style is slightly sweet and tangy.
- Works as a side for meat dishes, schnitzels, or barbecue.
If you want, I can also give a super creamy, rich version that’s closer to what Hungarian families often serve at holiday meals. Do you want me to do that?