*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The cuke salads that I've had usually have more tang than this one. But honestly I'm really not familiar with how Hungarian cucumber salad should taste...this could be spot on. IMO still thought it was a little bland but probably just because it wasn't what I was expecting.
This recipe is very similar to the one I learned from my mum. I used apple cider vinegar and a mix of chopped fresh and dried dill. I seasoned with salt and pepper when I added the vinegar and dill. My mum would salt the cucumber and onions first and let them sit in a sieve for about 15-30 minutes then squeeze out the excess water before transferring to a serving bowl and adding the dressing. Doing it the way it says in the recipe just cuts about a half hour of prep time, the result is the same. Yummy! To give the salad a bit more colour I also added a bit of thinly sliced red bell pepper. Another option is to also add some cherry tomatoes, crumbled feta cheese and kalamata olives. The salad goes from Hungarian to Greek!
Precisely what I was looking for! I had this type of salad in the Czech Republic and fell in love. I've tried many recipes but this is the one that comes closest to what I remember. I think the oil is the trick!
This was tasty. I made a half a recipe and got about 4 servings. I used a sweet onion but cut the amount in half. I also halved the salt and pepper and just sprinkled additional salt to taste. I took the pic. and realized I forgot to add the dill. I just added 2 pinches of dry for half the recipe. It improved the flavor. For some reason this salad tasted like non tart pickle slices. It tastes great cold and just made but like most salads with salt I didn't care for it after it sat. I would definitely make it right before serving.
Made this for an office picnic as I was intrigued with this oil and vinegar recipe. I made a large batch so served it to my family first. I thought it "meh" but my husband really liked it. Both of us said it needed MORE vinegar as there wasn't much of a zing to it. The overriding flavor was of the dill and I used the amount listed in the recipe. Took it to the picnic the next day and several people complimented me on it. Based on my observations, this recipe has a 50/50 chance of being considered "good" by someone.
this is the cucumber sald that I remember from my childhood! To give it a bit more flavor make one or two of the teaspoons of vinegar blasamic or some other flavored vinegar (preferabley whitish). I prefer less salt as well.
I've never really been a fan of cucumber salads but I really do like cucumber. (Normally I put them on a platter as part of the crudites or slice them in tossed green salad.) But my husband does like cuke salad and his health demands that he eat a lot more vegetables so I tried this for dinner this evening. It was a big hit! Son's girlfriend loved the dill hubby had thirds and once I found the right balance of salt to vinegar I had seconds! Well done and thanks for sharing it!
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