Here’s the classic Hungarian Cucumber Salad — light, tangy, and perfect alongside hearty dishes like goulash or schnitzel.
Hungarian Cucumber Salad (Uborkasaláta)
Serves: 4
Prep time: 15 minutes (+ optional resting)
Ingredients
- 2 large cucumbers (English or peeled field cucumbers)
- 1 tsp salt
- 2 tbsp white vinegar (or apple cider vinegar)
- 1 tbsp sugar (adjust to taste)
- 2 tbsp cold water
- 1 tbsp sunflower or neutral oil (optional, traditional versions vary)
- 1 small clove garlic, very finely minced or crushed
- ½ tsp Hungarian sweet paprika
- Freshly ground black pepper
- Optional: thinly sliced onion or a few spoonfuls of sour cream
Instructions
- Slice cucumbers very thin (mandoline preferred).
- Salt & drain: Toss with salt and let sit 10 minutes. Gently squeeze out excess liquid.
- Make dressing: Mix vinegar, sugar, water, oil (if using), garlic, and pepper.
- Combine: Toss cucumbers with dressing.
- Finish: Sprinkle with Hungarian paprika on top.
- Chill 10–15 minutes before serving for best flavor.
Traditional Variations
- Creamy version: Add 2–3 tbsp sour cream to the dressing
- Onion version: Add thin-sliced white or red onion
- Spicy: Use hot Hungarian paprika instead of sweet
Tips
- Use real Hungarian paprika for authentic flavor
- The salad should be sweet-sour, not sharp
- Best eaten the same day
If you want, I can share the grandmother-style village version, or pair it with a traditional Hungarian meal 🇭🇺🥒
