Hungarian Cucumber Salad Recipe for Two
My daughter-in-law Grèta is Hungarian, and this is one of her favorite recipes. This salad is typically served as a side dish to heavier main dishes. It’s so refreshing and light, I serve it all year round.
Hungarian Cucumber Salad
My daughter-in-law Grèta is Hungarian, and this is one of her favorite recipes. This salad is typically served as a side dish to heavier main dishes. It's so refreshing and light, I serve it all year round.
Equipment
- Mandoline or Knives
- 2 Cup glass bowl with lid (See Notes)
- Strainer
Ingredients
- 1 Cucumber , cleaned and cut into 1/8 inch slices (See Notes)
- 1/2 Cup Cold water
- 1/4 Cup Onion (preferably sweet) , cut into 1/8 inch slices (See Notes)
- 1 1/2 Tbsp White vinegar
- 1 1/2 tsp Sugar
- 1 1/2 tsp Salt
- 1/2 tsp Minced garlic
- 1/16 tsp Black pepper
Instructions
- Add the sliced cucumbers to a medium-sized bowl and add the salt. Mix and let sit for 15 minutes.
- Add sliced onions to a 2-cup bowl with the water, garlic, sugar, and vinegar. Whisk to dissolve the sugar.
- Drain the cucumbers and lightly squeeze to remove excess fluid. Discard the liquid. Place the cucumbers in the 2-cup bowl with the other ingredients. Mix well, cover, and refrigerate for at least 30 minutes.
- Serve chilled or at room temperature.
Notes
Using a mandoline to slice the cucumbers and onions gets perfect slices. You can also use a sharp knife and slice vegetables as thinly as possible
Don’t use a metal bowl for this recipe; the vinegar will react with the metal, causing the bowl to become pitted.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Calories: 30kcalCarbohydrates: 6gProtein: 1gSodium: 1770mgPotassium: 120mgSugar: 5gCalcium: 20mgIron: 0.3mg
Tried this recipe?Let us know how it was!