👩🍳 Instructions:
- Prepare the Cucumbers
- Peel cucumbers (if desired) and slice very thinly, using a knife or mandoline.
- Lightly salt the slices and let them sit in a colander for 10–15 minutes to draw out excess water.
- Pat dry with paper towels.
- Mix the Dressing
- In a bowl, combine sour cream, vinegar, sugar, salt, and pepper.
- Whisk until smooth and creamy.
- Combine Salad
- Add cucumbers and onion slices to the dressing.
- Toss gently until evenly coated.
- If using, sprinkle in chopped fresh dill for authentic Hungarian flavor.
- Chill & Serve
- Refrigerate for at least 30 minutes before serving so the flavors meld.
- Serve as a refreshing side with meats, stews, or grilled dishes.
💡 Tips:
- For a lighter version, replace some or all of the sour cream with Greek yogurt.
- Adjust the vinegar and sugar to your taste — some like it tangier, others slightly sweet.
- This salad tastes even better the next day, once the flavors have melded.
If you want, I can also share a slightly spicier, garlicky version that Grandma Varga sometimes made for family gatherings — it gives the cucumber salad a little zing!
Do you want me to share that version too?
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