Hungarian cucumber salad

Ah, Hungarian cucumber salad — light, tangy, and perfectly refreshing with a little garlicky kick and a touch of paprika! It’s a classic side dish that pairs beautifully with hearty meals like goulash or schnitzel.

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🥒 Hungarian Cucumber Salad (Uborkasaláta)

🕒 Prep Time: 15 min

Serves: 4

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🍴 Ingredients:

• 2 large cucumbers (preferably Hungarian or Kirby cucumbers), thinly sliced

• 1 tsp salt

• 1 small onion, thinly sliced (optional)

• 2 tbsp white vinegar or apple cider vinegar

• 1 tbsp sugar

• 1 clove garlic, minced

• 1 tsp sweet Hungarian paprika

• 2 tbsp vegetable oil or sunflower oil (optional)

• Fresh dill or parsley for garnish (optional)

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🔪 Instructions:

1. Prepare Cucumbers:
   Place the sliced cucumbers in a bowl and sprinkle with salt. Toss and let sit for about 10 minutes to draw out excess water.

2. Drain:
   After 10 minutes, gently squeeze the cucumbers to remove any liquid, then drain off any excess moisture.

3. Make Dressing:
   In a separate bowl, whisk together vinegar, sugar, minced garlic, paprika, and oil (if using) until sugar dissolves.

4. Combine:
   Toss cucumbers (and onion if using) with the dressing until well coated.

5. Chill & Serve:
   Refrigerate for at least 20 minutes before serving to let flavors meld. Garnish with fresh dill or parsley if desired.

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Tips:

• Use thin slices or even a mandoline for perfect, crisp cucumber ribbons.

• Adjust sugar and vinegar to your taste for sweeter or tangier salad.

• Serve cold as a refreshing side or light appetizer.

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Want a recipe for Hungarian cucumber salad with sour cream or a quick pickled version?