Cucumber salad

Name: Cucumber salad
Total time: 30 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 1 large cucumber (about 500 g); 1 teaspoon salt; 3 tablespoons wine vinegar or apple cider vinegar; 3 tablespoons water; 1 teaspoon sugar; 1 clove garlic, crushed (optional); 1 pinch of paprika; freshly ground pepper; 1 small bunch of dill (optional)

Time: 30 minutes4 servingsapprox. 25 kcal / serving (estimated)approx. 1 g protein / serving

Hungarian cucumber salad (thinly sliced, in sweet vinegar dressing) is the indispensable summer side dish, especially for breaded cutlets, stews and roasts. It is refreshing, tangy and crisp. Garlic and dill give it a true homestyle flavor.

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Method

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Wash the cucumber, peel it if you like, and slice it very thinly with a mandoline or a sharp knife.
Salt it in a bowl, toss, and leave for 15 minutes so it releases its juice.
Squeeze out the liquid firmly by hand and transfer to a clean bowl. If it turned too salty, rinse quickly with cold water.
Mix the vinegar with the water, sugar and garlic until the sugar dissolves. Pour over the cucumber.
Chill for 10-15 minutes so the flavors blend.
Before serving, sprinkle with paprika, pepper and chopped dill. Serve with breaded cutlets, roasts and stews.

Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Slice it very thin so it absorbs more flavor.
Squeeze it well so it does not turn watery.
For a creamy version, stir in 2 tablespoons of sour cream at the end.
Best fresh; it keeps 1 day in the fridge.

Frequently asked questions

With sour cream?

Yes, mix 2-3 tablespoons of sour cream and a little garlic into the squeezed cucumber.

With less sugar?

Yes, or leave it out and use honey.

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