A collection of Hungarian recipes and home cooking

Hungarian Tidbits

Hungarian cucumber salad

Hungarian Cucumber Salad with sour cream and dillA very nice sweet-sour creamy garlicky salad, perfect accompaniment to many meat dishes. Some people like to peel the cucumbers for this as when the skin is too thick it can be a bit bitter, but usually it’s fine, so I left the skin on here.  You can peel the cucumber “stripey” as well, only pealing strips off, it gives a nice effect.  There are varieties of this recipe around, can be made without dill or sour cream, just marinated in the garlicky, sweet and sour vinaigrette.


  • 300g cucumber – (about an average english cucumber)
  • 1 clove of garlic
  • 2 teaspoons of salt
  • 2 tablespoon of caster sugar
  • 1 tablespoon of vinegar (10% acidity)

For Serving  –  these are all optional:

  • 2-3 tbsp sour cream
  • black pepper
  • paprika powder
  • chopped fresh dill

How to make:

  1. Peel the cucumber if you prefer, then slice finely (on a mandolin slicer if you have one)
  2. Add the salt and let it rest for 10 minutes until it releases some liquid
  3. Add the sugar, vinegar, very finely chopped or minced garlic, mix well
  4. Cover and let it rest for at least half an hour in the fridge before serving but leave it a bit longer and it would taste even better.
  5. To serve, mix in some sour cream, add some freshly milled black pepper, decorate it with a sprinkle of paprika and fresh dill

Goes very well with meat stews, roasts or chicken paprika

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