Modernized Hungarian Cucumber Salad Dressing

I've been reading an intriguing book lately titled "Culinaria Hungary", published in 1999 & authored by Aniko Gergely. It is much more a history of regional Hungarian cuisine & ingredients native to the regions than it is a cookbook, but does feature a few recipes considered part of classic & modern Hungarian cooking. 1 of the most startling & also the smallest recipe was a dressing for cucumber salad. This recipe is for the dressing, but I added 2 notes below the prep to describe how the dressing is used to make 2 types of the salad. *Enjoy* (Time does not include the soaking time or refrigeration time)

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1⁄4 cup water
• 3 1⁄2 tablespoons vinegar
• 2  tablespoons confectioners' sugar
• 1  dash salt

Directions

1. Combine ingredients thoroughly & chill for 2 hrs to allow flavors to blend.
2. Note #1: Using unpeeled thick cucumbers, slice them & soak in salted water for 30 minutes. Drain well & pour the dressing over the cucumbers. Lightly dust the surface of the salad w/paprika & add a dollop of sour cream over the paprika.
3. Note #2: If a more intense flavor is desired, add garlic & finely sliced onion to the salted water for the soaking time. Drain well & finish salad as above. :-).