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Hungarian cucumber salad – Uborkasaláta
Hungarian cucumber salad is typically eaten with many heavy, meat-centric meals, and we eat it a little differently than other nations typically do. Usually, instead of eating a salad as an appetizer, we eat this right along side our main meal, alternating bites to get something heavy and something light at the same time.
There are variations on this salad that include raw, minced garlic, and some don’t use sour cream. My family makes this salad without sour cream; my husband’s family always mixes it with sour cream. It is up to you. You can have it both ways. Also, make sure to slice the cucumbers thin enough. To get the thinnest possible see-through slices, use a mandolin slicer.
The secret is the amount of the salt. You have to add as much salt, that makes the sliced cucumbers super salty, you would say it is not edible. That’s the righ amount. The cucumbers will release about ½+ cup of liquid, you have to squeeze those water out. Take large handfuls of cucumbers and, with your hands clenched, squeeze out as much liquid as you can and place the balls of squeezed cucumbers in a bowl. Discard the liquid, and please, do not drink it! :)
To make your cucumber salad pretty, sprinkle it with a little Hungarian sweet paprika powder and ground black pepper.
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Hungarian cucumber salad
Equipment
- Mandolin or sharp chef's knife
- Peeler
- Medium bowl
- Measuring cup
- Measuring spoons
- Cutting board
- Tablespoon
Ingredients
- 2 English cucumbers
- 1 cup of cold water
- 1 clove of garlic minced
- 3 tbsp of sugar
- 4 tbsp of white vinegar (5%)
- 1 pinch of sweet paprika powder to sprinkle
- 1 pinch of ground black pepper to sprinle
- 1 tbsp of salt
Instructions
- Peel the cucumbers and, using a mandolin slicer, slice both cucumbers as thinly as possible into a bowl. Add the salt and mix the cucumbers slices to lightly and evenly coat them with salt. Let sit for 15 minutes to draw out the water from the cucumbers.
- The cucumbers will release about ½+ cup of liquid. Then, take large handfuls of cucumbers and, with your hands clenched, squeeze out as much liquid as you can and place the balls of squeezed cucumbers in a bowl. Discard the liquid.
- In a cup, combine the sugar, the vinegar, and 1 cup of cold water and stir until the sugar is dissolved. Add this mixture to the squeezed cucumbers and mix thoroughly. Add the chopped garlic, sprinkle with paprika powder and ground black pepper.
- The vinaigrette is so light and refreshing, that you will be tempted to drink it after you eat the cucumber salad. Enjoy!