Here’s A Delicious Hungarian Cucumber Salad Recipe To Try Out!
If you want to make a cucumber salad that will have people nagging you for the recipe, this is it. This authentic Hungarian cucumber salad (or uborka saláta) is the perfect mix of creaminess, sweetness, and sharpness – all rolled into one perfect bowl. Cucumber salad is a classic Hungarian side dish – but many other countries have similar versions that vary by ingredients like dill!
We are big fans of cucumber salad – we both grew up eating it (in Canada and Germany). That said, this specific cucumber salad recipe was provided by a great friend of Eric’s back home in Canada. With Hungarian roots like Eric, his friend’s Nagymama (grandma) and mother were kind enough to share the version their family makes!
Of course, there are so many different variations of cucumber salad that you can create – from more vinegar-based versions to a very creamy cucumber salad that is unique to Eric’s family. Spoiler: It’s a really creamy cucumber salad (more so than the recipe in this post!).
In any case, this cucumber salad has to be one of our absolute favorites because it’s a nice balance of sweet with creamy and just enough bite from the fresh garlic. If you like the cucumber salad with a bit of spicy kick to it, you can add some banana peppers – but we didn’t do it this time.
Before serving, you can top it off with a dash of paprika or even some finely chopped chives for color. But, let’s be serious, you can never have too much paprika – the quintessential Hungarian spice! Speaking of paprika, this cucumber salad pairs well with chicken paprikash if you are aiming to create a well-rounded Hungarian meal at home!
- 2 English cucumbers (peeled, if preferred)
- 1 tbsp salt (more to taste)
- 1/2 small chopped hot banana pepper (optional)
- 2 crushed cloves of garlic
- 2 tbsp sugar
- 2 tbsp vinegar
- 2/3 cup sour cream
- ground black pepper (to taste)
- a sprinkle of paprika
- chives (optional)
- Wash and - if desired - peel your cucumbers. Thinly slice your cucumbers with a mandolin or four-sided box grater.
- Place the cucumbers in a bowl, sprinkle 1 tbsp of salt on top, and put the bowl in the fridge for 1.5 hours.
- After taking the cucumbers back out of the fridge, drain the excess water and squeeze the cucumbers either with your hands or by pushing a small plate on top to remove and drain any additional liquid.
- Add the chopped hot banana pepper (optional), the crushed garlic, sugar, vinegar, sour cream, pepper, and paprika. Mix everything together in the bowl and add more spices or sour cream to taste.
- Refrigerate your cucumber salad for several hours (or overnight). You can add more pepper, paprika, and chopped chives to garnish before serving.
- If you don't have a garlic press, you can use a fork on a cutting board to mince the garlic. Simply use the tines of the fork to repeatedly press the garlic clove until it is as finely minced as you want it to be.
- We would recommend refrigerating the salad at least two hours before serving to allow the flavors to infuse. However, if you can't wait that long, the salad will still taste good if consumed without waiting for two hours.
- If you want the cucumber salad spicy, you can add banana peppers for some kick. You might also add a dash of chili powder (the actual spicy powder not the North American version of chili powder that has cumin in it).
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 125Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 1762mgCarbohydrates: 14gFiber: 1gSugar: 9gProtein: 2g
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice. The exact values can vary depending on the specific ingredients used.