Nice salad. Everything in Hungarian cooking is supposed to be used though, even the water that is extracted from the cukes. For purists, put the salt on the cukes, and use the liquid from the cukes to thin the vinegar. That's why it sits for 2 hours, but during that time, you stir occasionally to be sure the liquid and vinegar are mixing and the flavors mix evenly. So purists wouldn't add extra plain water because it dilutes the flavor. It is also possible to add finely chopped fresh dill to this and any other cucumber dishes of Hungarian origin. At least one tablespoon of fresh dill would be used (use a generous amount).
Simple and refreshing. Most of the family ate it plain, while DH added the paprika and sour cream suggested in the recipe and loved it. Some people will prefer less vinegar or a bit more sweetness.
Being of Hungarian ancestory, I ate lots of cucumber salads as a child. Recently, I visited Hungary and loved the simple cucumber salads they served with just vinegar, sugar and salt for flavoring. Returning home, I wanted to find a recipe that produced the same salads. This recipe comes closest. The salad and dressing are very easy to make and the result had that authentic taste I sought. Excellent recipe.
I made this exactly as the recipe stated except for one thing, instead of sugar i used splenda for a totally point free sidedish, and i did soak the cucumber in the mix for a few hours, it turned out lovely and refreshing, and perfect for those hot summer days, would make a lovely sandwich topping too.... next time im going to add the onion and garlic and also some black pepper .... i think this is something i will definately be making alot of.... thankyou