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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.