Boistfort Valley Farm
Community Supported Recipe Box

Hungarian Cucumber Salad (Uborkasalata)


  • 2 cucumbers
  • 1 teaspoon salt
  • Pinch of sugar
  • 1/4 cup white vinegar
  • Dash of garlic powder
  • 1/2 cup water
  • Sweet paprika
  • Black pepper


serves: 4-6
dish: salad
season: summer, fall
  1. Peel the cucumbers and slice them very thin. Sprinkle with salt and let stand for 30-60 minutes with a plate and a 5-pound weight on top. Squeeze out the water on a paper towel.
  2. 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. Note: Instead of garlic powder, a thinly sliced onion may be used.
Joan Nathan's Jewish Holiday Cookbook 2004 By Joan Nathan Schocken