HUNGARIAN CUCUMBER SALAD

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Make and share this Hungarian Cucumber Salad recipe from Food.com.

Provided by Lavender Lynn

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cucumbers, medium
1 teaspoon salt
1 teaspoon sugar
1/4 cup white vinegar
1 dash garlic powder
1/2 cup water
sweet paprika
black pepper

Steps:

  • Peel the cucumbers and slice them very thin.
  • Sprinkle the cucumbers with salt and let stand for 30-60 minutes with a plate and a 5 lb weight on top.
  • Squeeze out the water on a paper towel.
  • Combine the sugar, vinegar, garlic powder, and water.
  • Add the cucumbers and marinate for a few hours.
  • To serve, sprinkle paprika on half of the salad and black pepper on the other half.

Leelee Cee
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This salad is even better the next day, so it's a great make-ahead dish.


Patricia
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I used a mandoline to slice the cucumbers, which made them nice and thin. I think this helped the salad absorb the dressing better.


Alonzo Zeger
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I added some chopped red onion to this salad for extra flavor and crunch. It was a great addition.


Sema OKeeffe
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I thought the dressing was a little too sweet for my taste, so I cut back on the sugar by half. It was perfect.


Sajid Sajid
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I'm not a big fan of dill, but I didn't find it to be overpowering in this salad. The other flavors really balanced it out.


Tina Nyirongo
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This salad is a great way to cool down on a hot summer day. The cucumbers are refreshing and the dressing is tangy and zesty.


Leroy Adams
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I love the bright and vibrant colors of this salad. It's sure to add a pop of color to any table.


Hassen Ahmednur
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This salad is a great way to add some extra veggies to your diet. It's also a good source of fiber, which is important for digestive health.


Amila Jeewa
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I'm always looking for new and healthy side dishes, and this Hungarian cucumber salad fits the bill perfectly. It's low in calories and fat, and it's packed with vitamins and minerals. I also love the fact that it's so easy to make.


Mythical_R1
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This salad is a great way to use up extra cucumbers from the garden. I usually make a big batch and then store it in the fridge for quick and easy lunches and snacks throughout the week.


Aziable Yaw
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I love the simplicity of this salad. It's just a few fresh ingredients tossed together with a simple dressing, but the flavors are amazing. I especially love the contrast between the sweet cucumbers and the tangy dressing.


Asya Sherif
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This salad is so easy to make and it's always a crowd-pleaser. I've made it for barbecues, picnics, and potlucks, and it's always a hit. I usually double the recipe because it goes so fast.


Phillip2021 Steele
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I'm not usually a fan of cucumber salad, but this recipe changed my mind. The dressing is so flavorful and tangy, and the cucumbers are nice and crisp. I also love the addition of the dill, which gives the salad a nice herby flavor.


Tharollo Mosamo
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This is a great salad to make ahead of time, which is perfect for busy weeknights. I usually make it in the morning and let it chill in the fridge until dinner. The flavors meld together nicely over time, and the salad is even better the next day.


Gamer sifat
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I made this salad for a potluck and it was a huge hit! Everyone loved the unique flavor and the beautiful presentation. I will definitely be making it again for my next party.


Harem Star jawhar
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This salad is a staple in my summer repertoire. It's so refreshing and light, and it goes with everything from grilled meats to fish to tofu. I love the tangy dressing, and the cucumbers always stay crisp. I've also started adding a bit of chopped re


Lavada Vance
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I'm always looking for new and exciting ways to prepare cucumbers, and this Hungarian cucumber salad definitely fits the bill! The combination of cucumbers, onions, vinegar, and dill is simply divine. I also appreciated that the recipe was so easy to


Vincent Heenandez
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This Hungarian cucumber salad was a refreshing and flavorful side dish that perfectly complemented our grilled chicken. The cucumbers were crisp and tangy, and the dressing was light and zesty. I especially loved the addition of the dill, which gave


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