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Uborkasalata (Hungarian Cucumber Salad)

The Quirky Foodster Team

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Ingredients

  • 2 large cucumbers, thinly sliced
  • 1 tsp salt (for salting cucumbers)
  • 3 tbsp white wine vinegar
  • 1 tbsp sugar
  • 2 tbsp water
  • 1 clove garlic, minced (optional)
  • 1 tsp sweet paprika, for garnish
  • 2 tbsp sour cream (optional)

Method

  1. Salt the cucumber slices and let sit in a colander 20 minutes to release excess water.
  2. Rinse briefly and pat dry.
  3. Whisk vinegar, sugar, water and garlic together.
  4. Toss cucumbers in the dressing and chill 30 minutes.
  5. Serve dusted with paprika, with a spoon of sour cream if desired.

Introduction: Thinly sliced cucumbers salted to draw out moisture then dressed with vinegar, sugar and a dusting of paprika, uborkasalata is one of Hungary's most common summer table salads, traditionally served alongside grilled or paprika-based mains.

Cultural Background: Thinly sliced cucumbers salted to draw out moisture then dressed with vinegar, sugar and a dusting of paprika, uborkasalata is one of Hungary's most common summer table salads, traditionally served alongside grilled or paprika-based mains.

Tips: Don't skip the salting step; it keeps the salad from becoming watery once dressed.

Variations: A creamy version stirs sour cream directly into the dressing rather than serving it on top.

Storage: Refrigerate up to 2 days.

Reheating: Not applicable; served cold.

Nutrition: Approx. 60 kcal, 1 g protein, 1 g fat, 10 g carbohydrate per serving.

FAQs:

Q: Why salt the cucumbers first?

A: Salting draws out excess water so the dressing doesn't become diluted.

Q: Can this be made ahead?

A: Yes, it keeps well for a day or two and the flavour deepens slightly.

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