Hungarian Cucumber Salad

Hungarian Cucumber Salad

Serve this refreshing Hungarian recipe, from TV set decorator Agnes Rethy, with Chicken Paprikas and Nokedli.


  • 1 English cucumber

  • Coarse salt

  • 2 tablespoons distilled white vinegar

  • ½ teaspoon granulated sugar

  • Pinch of freshly ground pepper

  • 3 tablespoons coarsely chopped dill


  1. 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.

  2. Meanwhile, combine 1/3 cup water, vinegar, sugar, 1/8 teaspoon salt, and pepper in a small bowl; set aside.

  3. 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.

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