Hungarian Cucumber Salad (Uborka Salata)

Hungarian Cucumber Salad (uborkasaláta) is a Hungarian essential in Hungarian food. This cucumber salad mixes thinly sliced cucumbers with a quick marinade of vinegar, sugar, water, and salt. The result? A chilled, tangy, slightly sweet side dish with a fresh crunch.

It’s the perfect match for Hungary’s bold meat stews like pörkölt or Paprikás Csirke. And a refreshing side dish on a summer’s day. It’s also one of the easiest Hungarian recipes to prepare.

What Is Hungarian Cucumber Salad?

Hungarians love their cucumbers. In fact, On average, Hungarians eats 3kg of cucumbers each year. And Hungarian cucumber salad – or uborkasaláta in Hungarian – is one of Hungary’s most popular side dishes. This salad balances the richness of stews. It cools the palate and brings out deeper flavours in hearty mains. That’s why it’s a must-have on hot summer days.

You’ll find it in homes, restaurants, and especially next to meat-based main dishes. When you order pörkölt, csirkepaprikás, or rakott krumpli, a vegetable side dish like this cucumber salad almost always shows up.

Why Hungarian Cucumber Salad Tastes So Good

This sugar and vinegar cucumber salad tastes great because it is:

• Crisp but tender – The marinade softens the slices slightly but leaves a bite.
• Tangy and sweet – The balance of vinegar and sugar makes each bite pop.
• Quick to make – You can prep it in under 15 minutes (plus a short chill time).
• Made with pantry staples – No fancy ingredients needed.

Ingredients You’ll Need

To make a traditional Hungarian cucumber salad, you will just need:

• Fresh cucumber (English or salad cucumbers work best)
• Salt
• Sugar
• White wine vinegar or distilled vinegar
• Water
• Fresh dill

You probably already have everything but the cucumber. So check the recipe below for how to make Hungarian cucumber salad. and give it a try.

Marinade Ratio

If I am honest, there is no hard and fast recipe for this salad. At least, I have never seen any Hungarians weigh out the ingredients. And as cucumbers dont all grow to the same size and weight, you never really know how much cucumber you will have. Perhaps for this reason, Hungarians seem to rely just on sight, and taste. But I have found the following simple ratio a good rule of thumb to match the amount of cucumber you have:

• For 300g of cucumbers:
  • 300ml water
  • 30ml vinegar
  • 30g sugar
• For 500g of cucumbers:
  • 500ml water
  • 50ml vinegar
  • 50g sugar

Of course you still need to taste the marinade before pouring it in. If you want it sweeter, add more sugar. More tang? Add a splash more vinegar. Personally I like a bit more vinegar in mine.

Customise Your Cucumber Salad

Everyone has a favourite version of this dish. Some add a sprinkle of ground paprika. Others toss in sliced garlic or fresh dill. Many serve it with a dusting of cracked black pepper on top.

You can also choose whether or not to peel the cucumber. In Hungary, both versions are common. I personally prefer leaving the skin on for extra colour and texture.

When to Serve It

This chilled cucumber with vinegar recipe works perfectly with:

• Pörkölt (Hungarian pork stew)
• Chicken paprikás
• Goulash
• Roast meats
• Grilled sausages

You can also enjoy it on its own as a quick snack or light lunch on a hot day.

🇭🇺 Jó étvágyat!

Also Read

Looking for more classic Hungarian dishes? Check out these posts:

• Hungarian Chicken Noodle Soup – a delicious soup for any time of the year
• Töltött Paprika – Hungarian stuffed peppers
• Cold Sour Cherry Soup (Hideg Meggyleves) – a refreshing Hungarian cold fruit soup
• Hungarian Food – the Ultimate Guide

Or take a look at my full collection of Hungarian recipes for more Hungarian flavours.

Print Pin

Hungarian Cucumber Salad

5 from 2 votes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Hungarian cucumber salad is a light summer salad of very finely slice cucumbers, marinated in a sweet and sour mixture of vinegar, water and sugar. The marinating processes softens the cucumbers but leaves them with a lovely mild crunch.

Equipment

• Mandolin
• Large bowl
• Measuring Jug

Ingredients

• 300 grams cucumber
• 2 cloves garlic chopped
• 300 ml cold water
• 30 grams white sugar
• 30 ml white vinegar
• salt
• freshly ground black pepper
• 1 tbsp dill (roughly chopped)

Instructions 

• Slice the cucumber into very fine slices using a mandolin or very sharp knife.
• Put the cucumber slices into a bowl with a teaspoon of salt and mix well. Leave to stand for 10-15 minutes and then squeeze out as much liquid from the cucumbers as you can. Discard the drained liquid.
• Add the water, vinegar, sugar and garlic to a fresh bowl. Add the drained cucumbers and stir well. Taste the marinade liquid and adjust to taste. Add some salt if needed.
• Leave the cucumber mixture to stand for 10-15 minutes, then serve. Garnish with chopped dill and a few good twists of freshly ground black pepper.

Notes

Use fresh, firm cucumbers. Avoid soft or wrinkly ones.

Slice them as thin as possible. This helps absorb the marinade.

Always salt and drain the cucumber slices.

Adjust your sugar-vinegar balance to suit your taste.

Let the salad chill for at least 20 minutes. One hour is even better.

Will keep well for 2-3 days if stored in the fridge so can be made ahead.

Serve with Sertés Pörkölt, Hungarian Marhapörkölt, or Paprikás Csirke.