Recipe by Sharon123
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).
Top Review by evelyn/athens
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.
- 6 medium cucumbers, peeled
- 2 tablespoons salt (or more)
- 1⁄2 cup sugar (or less, to taste)
- 1⁄4 cup red wine vinegar, plus
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1⁄4 cup vegetable oil, plus
- 2 tablespoons vegetable oil
- 1 large red onion, diced
- 1⁄2 teaspoon garlic powder (optional)
- 2 tablespoons fresh dill
- 2 teaspoons sweet paprika
Directions See How It's Made
- Cut cucumbers in half lengthwise and scoop out seeds.
- Cut cucumber halves crosswise into 1/4-inch-wide half rounds.
- Put cucumbers in a colander and sprinkle with salt.
- Toss with your hands to mix well.
- Let stand about 1 hour.
- Rinse cucumbers if desired.
- Gently squeeze water out of cucumbers and drain on paper towels.
- When well drained, return to colander.
- In a large bowl, whisk sugar, vinegar, mustard and oil.
- Add cucumbers and mix with hands.
- Mix in onion and garlic, if using.
- Cover and refrigerate 2 hours.
- Add fresh dill and paprika.
- Mix well.
- Serves 6.
- Can be stored in refrigerator up to 1 week.