Hungarian Cucumber Salad with Sour Cream Dressing

"Haven't had a chance to try this yet myself, but it sounded good. I found it one time on the web. Let me know if you try it before I do how it is."
photo by JustJanS photo by JustJanS
photo by JustJanS
photo by iris5555 photo by iris5555
Ready In:




  • Peel cukes.
  • Drag fork tines down length of peeled cucumbers to create long groves that will look very nice when you slice cucumbers very, very thin.
  • Put in mixing bowl.
  • Peel and chop clove of garlic.
  • Add salt and sugar slices.
  • Mix in sour cream.
  • Add vinegar and toss well, I use my hands, till cucumbers slices and sour cream are all frothy and foamy.
  • Place in serving dish and sprinkle a little paprika on top for decoration, and serve well chilled.

Questions & Replies

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  1. I was once married to a Hungarian-his mum was THE best cook I've ever known! This came mightly close to her cucumber salad so I enjoyed it very, very much. I made a quarter of the recipe as a small side for two of us. I shaved the cuc on my mandolin, then gave it a bit of a squeeze to get rid of some of the excess juice. Shall definately make this again.
  2. I have been making this dish for years, let it sit in the fridge overnight and the flavor will only get better.
  3. Have made this for many years. We squeeze the cukes to get rid of ext ra liquid. Have added thinly sliced onions and sometimes small tomatoes. The longer they sit the better they are
  4. We have been eating a lot of cucumbers lately so I have been tyring different recipes. I followed the recipe exactly as written but for us the vinegar was too overpowering or maybe there just wasn't enough sugar to balance it out. Ours were also really watery.
  5. i prepared this lowfat. i used nonfat sour cream and splenda. it turned out wonderful.


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