Instructions:
- Prep cucumbers:
- Peel cucumbers (you can leave a few stripes of peel for color if you like).
- Slice very thinly (a mandoline works perfectly).
- Toss slices with 1 tsp salt in a bowl and let sit for 15–20 minutes to release excess water.
- Drain and squeeze gently to remove liquid.
- Make the dressing:
- In a small bowl, whisk together vinegar, water, sugar, paprika, and pepper until sugar dissolves.
- Stir in onion slices if using.
- Assemble salad:
- Pour dressing over cucumbers and toss well.
- Refrigerate for at least 20 minutes (or up to a few hours) to let flavors meld.
- Optional creamy version:
- Before serving, stir in sour cream for a creamy cucumber salad.
- Sprinkle with extra paprika on top for a beautiful finish.
Tips for Perfect Uborkasaláta:
- Slice cucumbers paper thin for the most authentic texture.
- Taste the brine and adjust vinegar/sugar to your liking — it should be tangy but balanced.
- This salad tastes best chilled and after it has rested for at least 20 minutes.
Would you like me to give you a spicy version with a touch of Hungarian hot paprika or sliced fresh chilies (popular in some regions)?
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