Hungarian Cucumber Salad Recipes

GRANDMA VARGA'S HUNGARIAN CUCUMBER SALAD (UBORKASALATA)

Steps:

• Slice cucumbers very thinly, preferably using a mandolin.
• Take a colander, put in a small layer of cucumbers, then sprinkle with a small amount of the salt.
• Continue this method until all the salt and cucumbers are used up.
• Cover the cucumbers with a plate inside the colander, and put a very heavy weight on top.
• Make sure the colander is in a large bowl, because the cucumbers will lose alot of water.
• Let them sit for 1 hour.
• In the meantime, chop the dill and finely mince the garlic, put aside.
• After 1 hour, take a handful of cucumbers, and squeeze out as much juice as you can, and continue until they are all done.
• Rinse thoroughly with water, drain well.
• After the cucumbers are done, return to the colander, and weight down one more time for about 15 minutes.
• You do not have to squeeze out the juice again with your hands Combine all ingredients in a large bowl, except the paprika.
• After mixing thoroughly, put in a nice serving dish, and sprinkle with the paprika.
• Chill for at least 2 hours.
• Enjoy.
• Nutritional information shows a high amount of sodium, but the vast majority is pressed out by your hands. The main function of the kosher salt is to purge the moisture out of the cucumbers.

HUNGARIAN CUCUMBER SALAD

Steps:

• 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 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!

EASY & DELICIOUS CUCUMBER SALAD, HUNGARIAN STYLE

Steps:

• 1. Peel cucumbers and slice wafer thin. Thinly slice onions.
• 2. Place cucumbers into bowl. Mix cucumbers by hand with a lot of salt (this is necessary to draw the water from the cucumbers). Chill for 30 minutes or so.
• 3. By hand, squeeze the moisture from the cucumbers ~ really wring them out! Place into colander and rinse.
• 4. Return cucumbers to bowl and add sliced onions. Add about a cup of white vinegar. Add about ½ cup of water. Add 2-3 tablespoons of sugar.
• 5. Stir and taste. Adjust vinegar, sugar and salt to taste.
• 6. If you find that you have added too much vinegar, add more water.
• 7. Once you have achieved the flavor you want, drain off liquid until the liquid comes to only about ¼ inch under the cucumbers and onions.
• 8. Sprinkle Hungarian paprika & ground black pepper over top of cucumbers ~~ Don't mix!
• 9. Chill and enjoy!
• 10. *** Variation: After adjusting the spices for the last time, drain off all of the liquid. Stir in sour cream to the desired consistency. Top with Hungarian paprika and ground black pepper as above. Chill.

HUNGARIAN CUCUMBER SALAD

Steps:

• Slice cucumbers paper thin using the thinnest setting on a mandoline. Place cucumber slices in a colander set over a bowl and sprinkle with 1 teaspoon salt. Toss to combine; transfer to refrigerator and let drain for at least 30 minutes or up to 3 hours.
• Meanwhile, combine 1/3 cup water, vinegar, sugar, 1/8 teaspoon salt, and pepper in a small bowl; set aside.
• Remove cucumbers from refrigerator and squeeze cucumbers to extract as much liquid as possible. Place cucumbers in a serving bowl and toss with reserved vinegar mixture and dill; serve.

HUNGARIAN CUCUMBER SALAD

Steps:

• Wash and - if desired - peel your cucumbers. Thinly slice your cucumbers with a mandolin or four-sided box grater.
• Place the cucumbers in a bowl, sprinkle 1 tbsp of salt on top, and put the bowl in the fridge for 1.5 hours.
• After taking the cucumbers back out of the fridge, drain the excess water and squeeze the cucumbers either with your hands or by pushing a small plate on top to remove and drain any additional liquid.
• Add the chopped hot banana pepper (optional), the crushed garlic, sugar, vinegar, sour cream, pepper, and paprika. Mix everything together in the bowl and add more spices or sour cream to taste.
• Refrigerate your cucumber salad for several hours (or overnight). You can add more pepper, paprika, and chopped chives to garnish before serving.

HUNGARIAN CUCUMBER SALAD

Steps:

• Combine the ingredients in a bowl, taste adjust seasoning for personal taste.
• Rest for at least an hour or cover and refrigerate overnight to allow the flavors to mingle.

PAPRIKAS WEISS' HUNGARIAN CUCUMBER SALAD

Steps:

• 1. Peel the cucumbers and slice into very thin rounds. Sprinkle with salt and let stand for 15 minutes. Squeeze out the liquid from the cucumbers.
• 2. Slice the onion very thin and mix with cucumbers. Add the salt, pepper, white vinegar, and water to cover the vegetables. Sprinkle paprika generously on top.

HUNGARIAN CUCUMBER SALAD

Steps:

• 1. Peel the cucumbers and slice them very thin. Sprinkle with salt and let stand for 30-60 minutes with a plate and a 5-pound weight on top. Squeeze out the water on a paper towel.
• 2. Combine the sugar, vinegar, garlic powder, and water. Add the cucumbers and marinate for a few hours. To serve, sprinkle paprika on half of the salad and black pepper on the other half.

HUNGARIAN CUCUMBER SALAD

Steps:

• Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.
• Pour vinegar over cucumber mixture; toss to coat.
• Pour oil over cucumber mixture; toss to coat.
• Season with salt and black pepper.