Hungarian cucumber salad

Hungarian cucumber salad
  • 25 Dekagram (dkg) cucumber
  • 3 Table spoon (tbsp) sour cream
  • 1 Table spoon (tbsp) vinegar
  • 1 Tea spoon (tsp) salt
  • 2 Piece garlic cloves
  • 1 Piece green chili (optional)
  • 1 Peck sugar

season: Spring,Summer

occasion: 4Family, 4Holidays

origin: Traditional (National&Religious)



This is a creamy, sour and garlic flavored cucumber salad recipe. You can decide whether peel the cucumber or not, we used to prepare with peel on it, once the cucumber is really fresh and firstling. There are varieties of cucumber salad recipe around, can be made with dill or even sour cream, just marinated in the garlic, sweet and sour vinaigrette. This recipe gives you a quite a traditional version.
Slice the cucumber finely (on a mandolin slicer if you have one). Add the salt and let it rest for 15 minutes, it will give the juice. Drain the liquid from the cucumbers with your hands, transfer to a clean bowl. Add the sugar, vinegar, very finely minced garlic, sour cream and mix well. Cover it and let it rest for at least 10 minutes in the fridge before serving but leave it longer and it would taste even better. Decorate with thin green chili slices on top. Serve to stew or paprika potato.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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