Variations on cucumber salad

This is the most popular salad in Hungary. Half of the Hungarians prefer the cucumber salad with sour cream, the other half swear by the recipe with vinegar. Both are wonderful, no matter which one you choose. You can make both versions at once and at the end just take some cucumber out and combine it with the sour cream.

Cucumber salad with sour cream

Cucumber-salad-sour-creamphoto: zserbo.com

Ingredients:

  • 800 g (~1 3/4 lb) cucumber
  • 2 garlic cloves
  • 1/4 tsp. salt
  • pinch of pepper
  • 300 g (~1 1/4 cups) sour cream
  • 1 tsp. dill

Wash and peel the cucumbers, and slice them very thin.

Sprinkle with salt and pepper.

Add crushed garlic, then stir in the sour cream.

Finally sprinkle finely chopped dill on top.

Cover the bowl and put it into the fridge for 30 minutes to let the flavours merge.

 

Cucumber salad with vinegar

Cucumber-salad-vinegarphoto: zserbo.com

Ingredients:

  • 800 g (~1 3/4 lb) cucumber
  • 2 garlic cloves
  • 1/4 tsp. salt
  • pinch of pepper
  • pinch of ground paprika
  • 200 ml (~1 cup) water
  • 3 tbsp. vinegar or balsamic vinegar
  • 1 tbsp. sugar

Peel and slice the cucumbers.

Salt, pepper and add crushed garlic.

Make a brine from water, vinegar and sugar.

Pour over the cucumber and stir.

Sprinkle with ground paprika.

Cover the salad and place in the refrigerator for 30 minutes.

Bookmark the permalink.

Comments are closed