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.




Skill level

Average: 3.2 (78 votes)


  • 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

Cook's notes

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.