Hungarian Cucumber Salad (Uborkasaláta)
Servings: 4 | Prep Time: 15 min
Ingredients
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2 medium cucumbers (preferably Hungarian or Kirby), thinly sliced
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1 small red onion, very thinly sliced
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1 tsp salt
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2–3 tbsp white vinegar (or apple cider vinegar)
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1–2 tsp sugar (adjust to taste)
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2 tbsp sour cream (optional, for a creamy version)
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1 tbsp fresh dill, chopped
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Freshly ground black pepper, to taste
Instructions
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Prepare Cucumbers:
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Thinly slice cucumbers (a mandoline works best).
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Place in a bowl, sprinkle with salt, and let sit for 10–15 minutes to draw out excess water.
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Gently squeeze the cucumbers and drain any liquid.
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Mix the Dressing:
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In a small bowl, combine vinegar, sugar, and a pinch of black pepper.
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For creamy variation: stir in sour cream until smooth.
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Combine Salad:
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Add sliced onions and cucumbers to the dressing.
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Toss gently to coat.
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Sprinkle with chopped dill.
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Chill & Serve:
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Refrigerate for 15–30 minutes before serving for best flavor.
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Serve cold as a crisp, refreshing side.
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✨ Tips & Variations:
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For extra tang, add a splash of lemon juice.
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You can swap sour cream for Greek yogurt for a lighter version.
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Hungarian cucumber salad is traditionally slightly sweet, slightly sour, and very refreshing—don’t overdo the vinegar.
If you want, I can also give you a spicy, paprika-infused version that’s very authentic in Hungary, which has a little kick. Do you want me to do that?