Grandma Varga’s Hungarian Cucumber Salad (Uborkasalata)
Description
This Hungarian Cucumber Salad, lovingly known as Uborkasalata, is a cherished family recipe passed down from my grandmother who hailed from Nagyszentmiklos. This crisp, tangy, and refreshing salad pairs perfectly with traditional dishes like chicken paprikas, and I often find it so delightful that I could easily make a meal out of it. It’s the ideal way to enjoy cucumbers, and I’m confident it will become a favorite in your home as well.
Prep Time
30 minutes
Total Time
30 minutes
Servings
8
Ingredients
- 8 cucumbers (preferably Kirby cucumbers)
- 1/4 cup fresh dill, chopped
- 1/4 cup kosher salt
- 1/2 cup sour cream
- 2 tablespoons white vinegar
- 2 garlic cloves, minced
- 1 teaspoon Hungarian paprika
Instructions
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Prepare the Cucumbers: Begin by slicing the cucumbers as thinly as possible, ideally using a mandolin to achieve even slices.
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Salt the Cucumbers: Place a colander in a large bowl to catch the excess water. Layer the cucumber slices in the colander, sprinkling a small amount of kosher salt between each layer. Continue layering and salting until all the cucumber slices and salt are used up.
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Weigh Down the Cucumbers: Place a plate on top of the cucumbers in the colander, then weigh it down with a heavy object. This will help press out the moisture from the cucumbers. Let the cucumbers sit for 1 hour.
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Prepare the Dill and Garlic: While the cucumbers are resting, chop the fresh dill and finely mince the garlic. Set these aside for later use.
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Drain and Rinse Cucumbers: After the cucumbers have sat for an hour, take handfuls of the cucumbers and squeeze out as much liquid as you can. Rinse the cucumbers thoroughly under cold water and then drain well.
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Final Drainage: Return the cucumbers to the colander and weigh them down again for about 15 minutes to ensure any remaining liquid is removed.
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Mix Ingredients: In a large mixing bowl, combine the squeezed cucumbers with chopped dill, minced garlic, sour cream, and white vinegar. Mix thoroughly until all ingredients are well incorporated.
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Serve: Transfer the cucumber salad to a serving dish and sprinkle the top with Hungarian paprika for a burst of color and flavor.
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Chill and Enjoy: Chill the salad in the refrigerator for at least 2 hours to allow the flavors to meld together. Serve cold and enjoy the refreshing taste of this traditional Hungarian delight.
Nutritional Information
Although the recipe includes a significant amount of sodium due to the kosher salt, most of it is pressed out of the cucumbers during the preparation process. The primary role of the salt is to draw out excess moisture from the cucumbers, enhancing their texture and flavor.
This Hungarian Cucumber Salad is a delightful way to enjoy fresh cucumbers with a touch of traditional Hungarian flavor. The combination of sour cream, dill, and garlic creates a creamy, tangy dressing that perfectly complements the crispness of the cucumbers. Ideal as a side dish or a light meal on its own, this recipe is sure to become a favorite in your kitchen.
