Uborkasalata - Hungarian Cucumber Salad

Uborkasalata - Hungarian Cucumber Salad

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Lori Loucas


An old-fashioned cucumber salad. So good! Excellent when served alongside Chicken Paprikas. Time does not include resting time of one hour, or refrigeration time.


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30 Min
No-Cook or Other


  • 2
    english cucumbers
  • 2 Tbsp
    kosher salt
  • 1 Tbsp
    white vinegar
  • 1/2 c
    sour cream
  • 2 clove
    garlic, finely minced
  • 1/2 tsp
    hungarian sweet paprika, to taste
  • 2 Tbsp
    fresh dill, finely chopped, optional

How to Make Uborkasalata - Hungarian Cucumber Salad


  1. Wash the cucumbers well, but do not peel. Using a mandoline, slice the cucumbers very thinly. Place half in a colander, then sprinkle with half the salt. Repeat.
  2. Use a heavy plate to cover the cucumbers, and add a heavy weight on top. Two large cans of tomatoes do the trick. Put the colander in the sink or over a larger bowl to catch the liquid that will drain. Let sit for an hour.
  3. After resting, use your hands to squeeze as much liquid from the cucumbers, handful by handful. Put them back in the colander and rinse thoroughly. Return them to the colander and weight them down again for 10-15 minutes. Do not squeeze any more liquid from the cukes.
  4. Finely mince the garlic, and the dill (if using). Place the cucumbers in a large bowl, along with the garlic, dill (if using), sour cream, and vinegar. Mix thoroughly to coat.
  5. Refrigerate for at least 2 hours. To serve, sprinkle the paprika over half the cucumbers. Sprinkle freshly grated black pepper over the other half. Serve.

Printable Recipe Card

About Uborkasalata - Hungarian Cucumber Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Hungarian

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