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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.
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
- You can use peeled or unpeeled cucumbers. 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!
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Just like mom and now I make this.
Not sure what you mean by 10% white vinegar – my bottle just says White Vinegar
Hello Helen,
In Hungary you can buy 10%, 15% and 20% white vinegar. If I have 20% at home, I add just 1 tablespoon.
Dissolve the sugar in the water, then first add just 1 tablespoon of vinegar, taste it. Slowly add more if needed, it should not taste too vinegary.
I hope it helps.
Agnes
The proper uborkasalata!
Love!! Lost my recipe and soooooo close!
Very close to my Mom’s traditional recipe, though garlic wasn’t used and dill was always a must.
Hello Juliet,
Thank you for sharing that—it’s always so special to hear how these recipes connect to family memories. You’re absolutely right: dill is a must in many traditional Hungarian cucumber salads (uborkasaláta), and it adds such a fresh, distinctive flavor. Garlic is a regional or personal touch, but I love hearing how your mom made it—simple, clean, and classic.
There’s something so comforting about those little variations, isn’t there?
Warmly,
Ágnes
Sound like a lot of sugar in this day and age we live in a sugar aware society
Kosonum recipe
Anyam cinalta mikor kis fiu votam
If the sugar is a concern for you personally, perhaps don’t add it. Similarly as one would with any other personal modification (i.e., gluten intolerance, dairy intolerance, veganism, etc.).
We use apple cider vinegar instead of plain vinegar. Also, we use sour cream, no water. Occasionally, to change it up I’ll add dill.
That sounds like a delicious adaptation!
My family always kept the cucumber juice, and sometimes added garden tomatoes or raw thin sliced white onions… always yummy either way!!!
Where in hungary I can find white vinegar?!! I need a big bottle of white vinegar
Hi Ati!
Every grocery store has white vinegar, it is called Ételecet. I prefer the 10% vinegar.
Its much better when finished with sour cream.
Absolutely!!
Hi, hiw long will the salata last in a frigerator.
Hi Agnes,
I would eat the salad the dy after you made it, would not refrigerate it longer.
Kosonom! I’ve been trying to recreate my husband’s nagymama’s lettuce or cucumber salad so my kids can try it for years now with no luck.
Thanks for the salad.
Sounds just like the salad my mother and grandmother made when I was little. My husband is not allowed to have sugar. What would you suggest as a replacement?
Thank you,
Shlomit
Thank you, Shlomit! I’m so glad the cucumber salad brought back memories of your mother’s and grandmother’s cooking. If your husband can’t have sugar, you can easily replace it.
– Stevia or liquid stevia works very well — just a few drops since it’s strong.
– Erythritol (or a blend like Swerve) is another good option; it tastes very close to sugar and dissolves nicely.
– A touch of honey can also work if it fits his diet, but only a very small amount is needed.
The goal is simply to balance the vinegar, so feel free to adjust to taste. Wishing you both good health — and happy cooking!
Hi Agnes
My grandmother used to make this – (both with and without the sourcream)I think she also used lemon juice instead of vinegar. Is that possible or maybe a different recipe entirely?
Hi Dan, I have never used lemon juice instead of vinegar, it is not comming in Hungarian households.
This recipe is exactly the way my mom made for us, absolutely delicious!
Thanks dor your feedback, Dennis, I love your comment and I’m so happy that this recipe works for you. :)
Great recipe. My Grandmother is Hungarian and made it the same way and sometimes put red thinly sliced red capsicum (which is paprika in it’s fresh form) into the mix which adds colour to the dish. I’m a vinegar lover so love it extremely tangy. It lasts in the fridge in sealed glass jar for weeks although it’s usually gone in the first week.
I add a bit of thinly sliced red onion as well and tiny bit of garlick pure That is kow my mum made it I was born in Budapest left when I was young girl
Great to read the onion supplement, as my Mum used white onion, thinly sliced and if available some fresh dill (chopped). Thank you.
I add a small quantity very thinly sliced red onion and a wery little garlick My mother made it like this before serving she sprinkled with sweet red paprika powder
This is just like my Hungarian grandmother and mother used to make when I was growing up. I recently made this for my grandmothers 87th birthday lunch, along with chicken paprikash, and she was so pleased. Thank you for this perfect recipe!
Hi Peter,
So happy that your grand mother loved it! Thanks for your feedback! :)
Agnes
I am confused a bit the first instruction is to peel the cucumber but the picture shows unpeeled cucumbers.
How long can this cucumber salad be kept in the refrigerator?
Hello,
I usually eat cucumber salad the day I make it and finish any leftovers the next day. I find that after that, the texture and flavor start to decline.
It’s not traditional but I like to add a couple teaspoons of sesame seeds to this salad. Raw or toasted, either one works well. In case anyone is looking for a variation.
My wife and I first exerienced this great ‘salad’ whilst visiting Budapest. She now makes it as per your recipe and it is delicious. A word of warning – it is addictive.
All the best, Richard.
Thank you, Richard! I’m so pleased you and your wife are enjoying the recipe and bringing a little taste of Budapest into your kitchen.