This refreshing Hungarian cucumber salad is dressed in a mix of vinegar, garlic and paprika. You can make it ahead and keep it in the fridge for up to four days before serving.
- 2 telegraph cucumbers, peeled, thinly sliced
- 2 tsp salt
- ½ tsp caster sugar
- 60 ml (¼ cup) white wine vinegar
- 2 garlic cloves, crushed
- 3 tsp Hungarian (sweet) paprika
- 150 ml water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 1 hour
Chilling time 2 hours
Toss cucumbers in a bowl with 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 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.