Hungarian Cucumber Salad
This Hungarian cucumber salad is refreshing and crisp plus herby and extremely delicious. It has a little tang from garlic as well. There is nothing like the crispness of fresh cucumbers especially if you are lucky enough to grow your own. I like to get my cucumber, in season, for the ultimate fresh tasting salad. Cucumber season lasts from the middle of May till June.
You can substitute onions if you really don’t like garlic. But I’ve tried it both ways and garlic is definitely the winner. Also fresh dill is preferable over dried but I use dried in a pinch since dill can be hard to grow. But most supermarkets will stock fresh dill as well as dried so your choice.
This is a Hungarian recipe and it is my personal favorite cucumber salad recipe. I always have the ingredients on hand since they are all very shelf stable unlike sour cream for my previous recipe.
Back in the day (really old days) before clean water people rarely ate fresh vegetables unless they could be peeled. Since cucumbers are peelable they were one of the few salads eaten before clean running water became available. It was very popular in Eastern Europe back in the day and still is today because come on tangy cucumber salad who wouldn’t like that. I personally don’t peel my cucumbers because most of the nutrition is in the skin. The skin is rich in fiber and contains a variety of important minerals, including silica, potassium, magnesium, and molybdenum.
To make this Hungarian cucumber salad recipe you will simply need cucumber, white vinegar, salt, dill, garlic, and oil.
Dice your cucumber very thin or preferably use a mandolin slicer. A mandolin will give you very thin slices without much effort or time. Then press your garlic or mince it very fine. Chop your dill if fresh. Then mix it all together with the vinegar, salt, and oil.
Allow it to marinade for at least 10 minutes, and viola delicious tangy Hungarian cucumber salad.