Easy Delicious Cucumber Salad Hungarian Style Recipes

Steps:

• 1. Peel cucumbers and slice wafer thin. Thinly slice onions.
• 2. Place cucumbers into bowl. Mix cucumbers by hand with a lot of salt (this is necessary to draw the water from the cucumbers). Chill for 30 minutes or so.
• 3. By hand, squeeze the moisture from the cucumbers ~ really wring them out! Place into colander and rinse.
• 4. Return cucumbers to bowl and add sliced onions. Add about a cup of white vinegar. Add about ½ cup of water. Add 2-3 tablespoons of sugar.
• 5. Stir and taste. Adjust vinegar, sugar and salt to taste.
• 6. If you find that you have added too much vinegar, add more water.
• 7. Once you have achieved the flavor you want, drain off liquid until the liquid comes to only about ¼ inch under the cucumbers and onions.
• 8. Sprinkle Hungarian paprika & ground black pepper over top of cucumbers ~~ Don't mix!
• 9. Chill and enjoy!
• 10. *** Variation: After adjusting the spices for the last time, drain off all of the liquid. Stir in sour cream to the desired consistency. Top with Hungarian paprika and ground black pepper as above. Chill.

Steps:

• Whisk together the vinegar, parsley, dill, garlic, sugar, and salt in a bowl; add the cucumber and stir to coat. Cover and chill in refrigerator 4 to 8 hours. Stir well before serving.

Steps:

• Slice cucumbers very thinly, preferably using a mandolin.
• Take a colander, put in a small layer of cucumbers, then sprinkle with a small amount of the salt.
• Continue this method until all the salt and cucumbers are used up.
• Cover the cucumbers with a plate inside the colander, and put a very heavy weight on top.
• Make sure the colander is in a large bowl, because the cucumbers will lose alot of water.
• Let them sit for 1 hour.
• In the meantime, chop the dill and finely mince the garlic, put aside.
• After 1 hour, take a handful of cucumbers, and squeeze out as much juice as you can, and continue until they are all done.
• Rinse thoroughly with water, drain well.
• After the cucumbers are done, return to the colander, and weight down one more time for about 15 minutes.
• You do not have to squeeze out the juice again with your hands Combine all ingredients in a large bowl, except the paprika.
• After mixing thoroughly, put in a nice serving dish, and sprinkle with the paprika.
• Chill for at least 2 hours.
• Enjoy.
• Nutritional information shows a high amount of sodium, but the vast majority is pressed out by your hands. The main function of the kosher salt is to purge the moisture out of the cucumbers.

Steps:

• 1. Peel the cucumbers and slice into very thin rounds. Sprinkle with salt and let stand for 15 minutes. Squeeze out the liquid from the cucumbers.
• 2. Slice the onion very thin and mix with cucumbers. Add the salt, pepper, white vinegar, and water to cover the vegetables. Sprinkle paprika generously on top.

Steps:

• Place thinly sliced cucumbers in deep glass bowl.
• Sprinkle salt on top then work through cucumbers.
• Cover bowl with plate and let sit for at least 1/2 hr.
• Uncover bowl and squeeze as much water as possible from cucumbers using your hands.
• Add thinly sliced onions, pepper, dill weed.
• mix well.
• Add sour cream mixing well.
• The dressing should appear to be slightly foaming.
• Recover and place in refrigerator until chilled.

Steps:

• Slice cucumbers paper thin using the thinnest setting on a mandoline. Place cucumber slices in a colander set over a bowl and sprinkle with 1 teaspoon salt. Toss to combine; transfer to refrigerator and let drain for at least 30 minutes or up to 3 hours.
• Meanwhile, combine 1/3 cup water, vinegar, sugar, 1/8 teaspoon salt, and pepper in a small bowl; set aside.
• Remove cucumbers from refrigerator and squeeze cucumbers to extract as much liquid as possible. Place cucumbers in a serving bowl and toss with reserved vinegar mixture and dill; serve.

Steps:

• Combine the ingredients in a bowl, taste adjust seasoning for personal taste.
• Rest for at least an hour or cover and refrigerate overnight to allow the flavors to mingle.