Ahh yes — Hungarian cucumber salad (Uborkasaláta) 🥒🇭🇺
Cool, tangy, lightly sweet, and perfect next to anything paprika-heavy.
Hungarian Cucumber Salad (Uborkasaláta)
Ingredients
- 2 large cucumbers (English or peeled garden cucumbers)
- 1 tsp salt
- 3 tbsp white vinegar (or apple cider vinegar)
- 1 tbsp sugar (adjust to taste)
- 2 tbsp water
- 1–2 cloves garlic, very finely minced or grated
- 1 tbsp neutral oil (sunflower or vegetable — optional)
- Fresh dill (optional but traditional)
- Sweet Hungarian paprika for garnish
Instructions
- Prep cucumbers
- Slice cucumbers very thin (mandoline is ideal).
- Place in a bowl, sprinkle with salt, toss gently.
- Let sit 15–20 minutes to draw out water.
- Drain
- Gently squeeze out excess liquid (don’t rinse).
- Make dressing
- Whisk vinegar, sugar, water, garlic, and oil.
- Combine
- Toss cucumbers with dressing.
- Chill 15–30 minutes for best flavor.
- Serve
- Sprinkle with dill if using.
- Dust lightly with Hungarian sweet paprika right before serving.
Tips (Very Hungarian Grandma Energy)
- It should be tangy, not oily.
- Paprika goes on top, not mixed in.
- For heat, add a pinch of hot paprika.
- Best served cold, same day.
Goes Perfect With
- Paprikás csirke (chicken paprikash)
- Meatballs or sausages
- Fried cutlets
- Potato dishes
If you want the sour cream version (also very traditional) or a garlic-forward market-style one, I can give you that too 🇭🇺💙
