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Cucumber salad recipe (uborkasalata)

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  • Cuisine: Hungarian
  • Serves 4 as part of a meal

This salad will keep in an airtight container in the fridge for up to 4 days.

Ingredients

2 telegraph cucumbers, peeled, thinly sliced
½ tsp caster sugar
60ml (¼ cup) white wine vinegar
2 garlic cloves, crushed
3 tsp Hungarian (sweet) paprika
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Preparation

Toss cucumbers in a bowl with 2 tsp salt until well combined. Set aside for 1 hour or until softened.

Squeeze out excess liquid and place in a colander. Rinse under running water, then drain and transfer to a bowl.

Combine sugar, vinegar, garlic, paprika and 150ml water in a small bowl and stir until sugar dissolves. Pour over cucumbers and season with salt and pepper. Refrigerate for 2 hours before serving.

As seen in Feast magazine, Issue 9, pg54.

Photography by Alan Benson.

If you enjoyed this Cucumber salad recipe (uborkasalata) then browse more Hungarian recipes, salad recipes, side dish recipes, easy recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

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