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Cucumber Salad

Name: Cucumber Salad
Total time: 10 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 2 large cucumbers, thinly sliced; 200 ml water; 100 ml white vinegar (10%); 2 tbsp sugar; 1 tsp salt; 2 garlic cloves, crushed; 1 tsp sweet paprika (for topping); freshly ground black pepper

Hungarian cucumber salad in sweet vinegar dressing with paprika. Hungarian recipe with no cooking, with quantities that scale to your servings.

Ingredients

2 large cucumbers, thinly sliced

200 ml water

100 ml white vinegar (10%)

2 tbsp sugar

1 tsp salt

2 garlic cloves, crushed

1 tsp sweet paprika (for topping)

freshly ground black pepper

Method

Slice the cucumbers as thinly as possible — use a mandoline if you have one. Paper-thin is the goal.

Salt the cucumber: Place slices in a bowl, sprinkle with half the salt, toss and let sit for 15-20 minutes. This draws out excess water.

Make the dressing: Mix water, vinegar, sugar and remaining salt. Stir until dissolved.

Squeeze the cucumber: Take handfuls of cucumber and squeeze out as much liquid as possible. Place in a clean bowl.

Add garlic: Crush or finely grate the garlic into the cucumber.

Dress: Pour the vinegar dressing over. Toss to combine.

Chill: Refrigerate for at least 30 minutes — it gets better the longer it sits (up to a day).

Serve: Dust generously with sweet paprika and a grind of black pepper. Serve cold alongside fried or grilled meats.