Food & Cooking Recipes Hungarian Cucumber Salad 4.1 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 31, 2020 Print Rate It Share Share Tweet Pin Email Servings: 4 Serve this refreshing Hungarian recipe, from TV set decorator Agnes Rethy, with Chicken Paprikas and Nokedli. Ingredients 1 English cucumber Coarse salt 2 tablespoons distilled white vinegar ½ teaspoon granulated sugar Pinch of freshly ground pepper 3 tablespoons coarsely chopped dill Directions 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. Rate it Print