Hungarian Cucumber Salad
Delicious bowl of authentic Hungarian Cucumber Salad
Yield: 6 Servings
Prep Time: 2 hours
Cook Time: —
Total Time: 2 hours
Hungarian Cucumber Salad is a refreshing and delicious dish made with thinly sliced cucumbers and white onions, tossed in a sweet and tangy dressing of apple cider vinegar, sugar, salt, white pepper, and finished off with sour cream. Perfect for summer gatherings or as a snack, it's a traditional Hungarian dish enjoyed worldwide.
Ingredients
- 3 Cucumbers
- 1 teaspoon Paprika
- 1⁄4 teaspoon White Pepper
- 1 cup Sour Cream
- 2 teaspoons Apple Cider Vinegar
- 1⁄4 White Onion, chopped
- 1⁄4 teaspoon Garlic Powder
- 1 1⁄4 teaspoon Kosher Salt
Instructions
- Peel the cucumbers and slice them thinly into "poker chip"-sized discs using a mandolin slicer or knife.
- Place cucumbers in a large bowl and sprinkle evenly with 2 tsp salt. Toss gently and refrigerate for 1 hour to draw out moisture.
- After chilling, squeeze excess liquid from cucumbers by hand or using a press over a sink or bowl.
- In a separate bowl, mix vinegar, paprika, white pepper, and garlic powder.
- Fold the sour cream and vinegar mixture into the drained cucumbers. Season to taste with additional salt or spices.
- Mix in chopped onion sparingly, to your taste preference.
- Refrigerate for at least another hour, preferably overnight.
- Garnish with additional paprika before serving. Enjoy cold.