Grandma Varga's Hungarian Cucumber Salad (Uborkasalata)

READY IN: 30mins




  • Slice cucumbers very thinly, preferably using a mandolin.
  • Take a colander, put in a small layer of cucumbers, then sprinkle with a small amount of the salt.
  • Continue this method until all the salt and cucumbers are used up.
  • Cover the cucumbers with a plate inside the colander, and put a very heavy weight on top.
  • Make sure the colander is in a large bowl, because the cucumbers will lose alot of water.
  • Let them sit for 1 hour.
  • In the meantime, chop the dill and finely mince the garlic, put aside.
  • After 1 hour, take a handful of cucumbers, and squeeze out as much juice as you can, and continue until they are all done.
  • Rinse thoroughly with water, drain well.
  • After the cucumbers are done, return to the colander, and weight down one more time for about 15 minutes.
  • You do not have to squeeze out the juice again with your hands Combine all ingredients in a large bowl, except the paprika.
  • After mixing thoroughly, put in a nice serving dish, and sprinkle with the paprika.
  • Chill for at least 2 hours.
  • Enjoy.
  • Nutritional information shows a high amount of sodium, but the vast majority is pressed out by your hands. The main function of the kosher salt is to purge the moisture out of the cucumbers.