Hungarian Cucumber Salad
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.