Hungarian cucumber salad (uborkasaláta)

This is a simple salad with an interesting taste to serve with meat or vegetarian dishes.



  • 2 medium or 1 large slicing cucumber
  • 1 tsp salt
  • 1/8 cup of vinegar + 3/4 cup of water
  • 2 cloves of crushed garlic
  • a handful of dill, chopped
  • 1 Tbsp of vegetable oil
  • 1 tsp of sweet Hungarian paprika powder
  • pinch of sugar


  • Peel cucumbers. Traditionally cucumbers are peeled completely but I sometimes leave a little peel on.
  • Slice cucumbers very thin, you can use a slicer.
  • Place cucumbers in a medium sized bowl.
  • Put salt on and mix well. Let the salt sit for 15 minutes on the cucumbers.
  • Squeeze out all the liquid with your hands. Discard this liquid. Salting helps remove water so the salad won’t taste watery.
  • Put the cucumber slices in a medium sized bowl. Add the rest of the ingredients. Adjust water, vinegar, salt, garlic to taste.
  • Put the salad in the refrigerator and leave it in there for the night.
  • Serve it cold or at room temperature with meat or vegetarian dishes.


Recipe, photo by

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