Hungarian Cucumber Salad
 
Prep time
Cook time
Total time
 
Serves: 8
INGREDIENTS:
  • 3 long cucumbers, peeled and sliced as thinly as possible
  • 1 cup white vinegar
  • ½ cup sour cream
  • 1 tablespoon sea salt
  • Optional nontraditional toppings: red pepper flakes, chives and/or fresh dill or cilantro
DIRECTIONS:
  1. The best way to cut the cucumbers is on the large side of a cheese grater where it just has two or three long slots, even my fancy mandolin cannot get them thin enough. They can be messy, just as long as they are paper thin. In a casserole dish spread out about one third of the cucumbers and sprinkle with one teaspoon of the salt then repeat with the next two batches. Cover them with the white vinegar, you may need a little bit more or a little bit less than a cup to ensure that all the cucumbers are fully immersed. Leave them to marinate for around 4 hours in the fridge then take a handful of the cucumbers at a time and squeeze them out over the sink until as much liquid is gone as possible. Place all the drained cucumbers in a medium bowl and stir in the sour cream.
Recipe by Love from the Land at https://www.lovefromtheland.com/hungarian-cucumber-salad/