Hungarian cucumber salad

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A Hungarian summer staple. Has just the perfect cruchiness and tang.

Preparation time: 12 hrs.
Cooking time: 0

Serves: 6

Dietary guidance: v v 

Tags: salad ยท


As many cucumbers as you can get your hands on (minimum 8), peeled
5-6 green onions, chopped
lots of salt
pepper, hungarian paprika
white sugar to taste (start with 3 tablespoons)
1/2 cup white vinegar
1/2 cup water


1. use a mandolin or food processor with slicing blade to slice all the cucumbers. It may look like alot, but they collapse into nothing after.

2. layer the slices with plenty of salt in a bowl, and allow it to sit for several hours, until you see that the cucumber is starting to swim in a bath of juice.

3. either with your hands, or a potato ricer, squeeze out all the juice from the cucumbers in batches and set aside.

4. combine vinegar, water and sugar (this dressing should be sweet and tangy) and dump it over the squeezed cucumber. Add onions, pepper and some paprika, and there you have it. Serve in bowls and enjoy.

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