Cucumber salad is ubiquitous at Hungarian restaurants. This recipe comes from Szakácskönyve by Mrs. Ferenc Móra (Móra Ferencné). This recipe does not specify how much vinegar to use. If you are using Hungarian vinegar (which is strong), we recommend starting with just tiny amount and adding more if necessary. Although this recipe doesn’t call for sugar in the dressing, most recipes do.
Ingredients:
500 grams cucumbers
1 clove garlic
2 teaspoons salt
300 milliliters water with ecet
200 milliliters sour cream
Pinch of pepper
Pinch of paprika
Method:
“Peel the cucumbers and slice them very thinly,” writes Móra. “We’re combining them with one thinly sliced clove of garlic. Salt the mixture and let it sit for two to three hours and then drain. Put the cucumbers in a bowl, and we’re pouring the vinegar/water over them. Sprinkle with ground pepper, and garnish with paprika.”
I make a mix of vinegar, sugar, white pepper, salt and fresh dill in which I ‘marinate’ the sliced cucumber; it’s rather tasty too!