Instructions:
- Prepare the cucumbers:
- Peel cucumbers (leaving a little skin for color, if you like).
- Slice them very thin (a mandoline works best).
- Place slices in a bowl, sprinkle with salt, toss, and let sit for 20–30 minutes to release water.
- Squeeze gently to remove excess liquid.
- Make the marinade:
- In a small bowl, mix water, vinegar, sugar, and black pepper until sugar dissolves.
- Add onion slices to the mixture.
- Combine:
- Pour the marinade over the cucumbers and toss well.
- Refrigerate for at least 30 minutes before serving for best flavor.
- Serve:
- Sprinkle with Hungarian paprika just before serving.
- For the creamy version, stir in sour cream before serving.
✨ Tips:
- Traditional Hungarian households often serve both non-creamy and sour cream cucumber salad depending on the main dish.
- This salad pairs beautifully with chicken paprikash, schnitzel, or goulash.
- It tastes even better after sitting in the fridge for a few hours.
Would you like me to also include the creamy dill version of this cucumber salad (another Hungarian favorite)?
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