Best 2 Grandma Vargas Hungarian Cucumber Salad Uborkasalata Recipes

If you're looking for a refreshing and flavorful side dish that will add a touch of Hungarian flair to your next meal, look no further than Grandma Vargas' Hungarian Cucumber Salad, also known as Uborkasalata. This classic salad is made with cucumbers, onions, vinegar, and a blend of spices that creates a tangy, sweet, and slightly spicy flavor that is sure to tantalize your taste buds. Whether you're serving it as a side dish at a potluck or enjoying it as a light lunch or snack, this salad is a delicious and easy-to-make recipe that the whole family will love.

Here are our top 2 tried and tested recipes!

GRANDMA VARGA'S HUNGARIAN CUCUMBER SALAD (UBORKASALATA)

Grandma Varga's Hungarian Cucumber Salad (Uborkasalata) image

This is the best cucumber salad I have ever had. This is my grandmothers recipe, (she was from Nagyszentmiklos) and this is a perfect companion dish for chicken paprikas, although I could make a meal out of it. This will quickly become your favorite way to eat cucumbers!

Provided by Anthony Gougoutris

Categories Hungarian

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

8 medium cucumbers or 15 kirby cucumbers, peeled
1/4 cup finely chopped fresh dill
1/4 cup kosher salt
1/2 pint sour cream
2 tablespoons white vinegar
2 garlic cloves, minced
1 teaspoon Hungarian paprika

Steps:

Slice cucumbers very thinly, preferably using a mandolin.
Take a colander, put in a small layer of cucumbers, then sprinkle with a small amount of the salt.
Continue this method until all the salt and cucumbers are used up.
Cover the cucumbers with a plate inside the colander, and put a very heavy weight on top.
Make sure the colander is in a large bowl, because the cucumbers will lose alot of water.
Let them sit for 1 hour.
In the meantime, chop the dill and finely mince the garlic, put aside.
After 1 hour, take a handful of cucumbers, and squeeze out as much juice as you can, and continue until they are all done.
Rinse thoroughly with water, drain well.
After the cucumbers are done, return to the colander, and weight down one more time for about 15 minutes.
You do not have to squeeze out the juice again with your hands Combine all ingredients in a large bowl, except the paprika.
After mixing thoroughly, put in a nice serving dish, and sprinkle with the paprika.
Chill for at least 2 hours.
Enjoy.
Nutritional information shows a high amount of sodium, but the vast majority is pressed out by your hands. The main function of the kosher salt is to purge the moisture out of the cucumbers.

UBORKASALATA - HUNGARIAN CUCUMBER SALAD

Uborkasalata - Hungarian Cucumber Salad image

An old-fashioned cucumber salad. So good! Excellent when served alongside Chicken Paprikas. Time does not include resting time of one hour, or refrigeration time.

Provided by Lori Loucas

Categories Other Salads

Time 30m

Number Of Ingredients 7

Ingredients

2 english cucumbers
2 Tbsp kosher salt
1 Tbsp white vinegar
1/2 c sour cream
2 clove garlic, finely minced
1/2 tsp hungarian sweet paprika, to taste
2 Tbsp fresh dill, finely chopped, optional

Steps:

1. Wash the cucumbers well, but do not peel. Using a mandoline, slice the cucumbers very thinly. Place half in a colander, then sprinkle with half the salt. Repeat.
2. Use a heavy plate to cover the cucumbers, and add a heavy weight on top. Two large cans of tomatoes do the trick. Put the colander in the sink or over a larger bowl to catch the liquid that will drain. Let sit for an hour.
3. After resting, use your hands to squeeze as much liquid from the cucumbers, handful by handful. Put them back in the colander and rinse thoroughly. Return them to the colander and weight them down again for 10-15 minutes. Do not squeeze any more liquid from the cukes.
4. Finely mince the garlic, and the dill (if using). Place the cucumbers in a large bowl, along with the garlic, dill (if using), sour cream, and vinegar. Mix thoroughly to coat.
5. Refrigerate for at least 2 hours. To serve, sprinkle the paprika over half the cucumbers. Sprinkle freshly grated black pepper over the other half. Serve.

Tips:

For the best flavor, use fresh, crisp cucumbers. English or Persian cucumbers are ideal.
Peel the cucumbers if you prefer, but it's not necessary. If you do peel them, be sure to remove the wax coating first.
Slice the cucumbers thinly so that they will absorb the dressing more easily.
Use a variety of fresh herbs in the dressing, such as dill, parsley, and chives. You can also add a bit of minced garlic or onion for extra flavor.
Taste the dressing before adding it to the cucumbers. It should be slightly tangy and sweet, with a hint of garlic and onion.
Allow the salad to chill for at least 30 minutes before serving. This will allow the flavors to meld and the cucumbers to soften slightly.
Serve the salad as a side dish or appetizer. It's also a great addition to a picnic or potluck.

Conclusion:

Hungarian Cucumber Salad (Uborkasalata) is a refreshing and flavorful salad that is perfect for summer gatherings. It's easy to make and can be tailored to your own taste preferences. Whether you like it tangy, sweet, or garlicky, this salad is sure to please. So next time you're looking for a light and healthy side dish, give Hungarian Cucumber Salad a try.