This simple salad has an unique flavor. It is prepared in a vinegar base with Hungarian paprika, garlic and dill and is macerated in the fridge overnight. It is usually eaten with meat or vegetarian main dishes.
Recipe
INGREDIENTS
- 2 medium garden cucumbers with large seeds or 1 large slicing cucumber
- 2 tsp salt
- 1/8 cup vinegar + 1 cup water
- 2 cloves garlic, crushed
- a handful of dill, chopped
- 1 Tbsp vegetable oil
- 1 tsp sweet Hungarian paprika powder
- pinch of sugar
- 1 bunch scallions, optional
DIRECTIONS
- Peel cucumbers. Traditionally cucumbers are peeled completely but I sometimes leave a little peel on.
- Slice cucumbers very thin, you can use a potato slicer.
- Place cucumber slices in a medium sized bowl.
- Sprinkle with salt and mix well. Let the salt sit on the cucumbers and release their liquid for at least 15 – 20 minutes.
- Squeeze out all the liquid with your hands. Discard this liquid. I like to wash the cucumbers with some cold water to get some of the salt off. (Salting helps remove water so the salad won’t taste watery).
- Put the cucumber slices in a medium sized bowl. Add the garlic, chopped dill, oil, paprika, sugar and scallions. Adjust water, vinegar, salt, garlic to taste.
- Put the salad in the refrigerator and leave it macerate overnight.
- Serve it cold or at room temperature.
enjoy!
Recipe, photo by twincitiesherbs.
Twin Cities Herbs 
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