Peel the cucumbers and slice them very thin (a mandoline slicer works well).
Place in a bowl, sprinkle with salt, and let sit for 20–30 minutes to draw out moisture.
Drain:
After the cucumbers have released their water, gently squeeze them to remove excess liquid.
Transfer to a clean bowl.
Mix the marinade:
In a small bowl, combine water, vinegar, sugar, minced garlic, and black pepper.
Stir until the sugar dissolves.
Marinate:
Pour the liquid over the cucumbers and toss to coat.
Cover and refrigerate for at least 1 hour (longer is better for flavor).
Serve:
Just before serving, sprinkle with paprika and garnish with herbs if desired.
For a creamy version, stir in a tablespoon of sour cream.
This salad is cool, crisp, and flavorful, perfect to cut through rich or spicy dishes. Would you like to pair it with a Hungarian main dish suggestion?
