Total Time
15mins
Prep 15 mins
Cook 0 mins

An authentic Hungarian recipe sent in to the Houston Chronicle by Mrs. Van Geffen. Posted for the Zaar World Tour. Prep time does not include standing time (1 hour).

Ingredients Nutrition

Directions

  1. Cut cucumbers in half lengthwise and scoop out seeds.
  2. Cut cucumber halves crosswise into 1/4-inch-wide half rounds.
  3. Put cucumbers in a colander and sprinkle with salt.
  4. Toss with your hands to mix well.
  5. Let stand about 1 hour.
  6. Rinse cucumbers if desired.
  7. Gently squeeze water out of cucumbers and drain on paper towels.
  8. When well drained, return to colander.
  9. In a large bowl, whisk sugar, vinegar, mustard and oil.
  10. Add cucumbers and mix with hands.
  11. Mix in onion and garlic, if using.
  12. Cover and refrigerate 2 hours.
  13. Add fresh dill and paprika.
  14. Mix well.
  15. Serves 6.
  16. Can be stored in refrigerator up to 1 week.
Most Helpful

5 5

This really was a different kind of salad than we're used to and very good. I would even go so far as to qualify it as a kind of relish - it was just great served alongside grilled lamb chops. Sweet, tart and really flavourful. I can see serving this a lot over the summer with bbq.

4 5

I've made this once so far because my hubby is Hungarian. I made as directed but had a similar recipe that directed me to julienne the cucumbers so I did that. The flavor was great but I will use a lot less oil next time as I believe it does not need it. Thanks for posting.

5 5

Sharon this is delicious and made even better with my garden cucumbers, a 2 hour chilling time is a definate must for this, I reduced the salt to 1 teaspoon and increased the garlic powder to 1 teaspoon and omitted the paprika, thanks for sharing this great recipe!