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.
2 large English cucumbers
250 ml (1 cup) of water
1 clove of garlic, minced
3 tablespoons of sugar
2 tablespoons of 10% white vinegar
sweet paprika powder (to sprinkle)
ground black pepper (to sprinkle)
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. Let sit for 30 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 the 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!