Paprikas Weiss Hungarian Cucumber Salad Recipes

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GRANDMA VARGA'S HUNGARIAN CUCUMBER SALAD (UBORKASALATA)



Grandma Varga's Hungarian Cucumber Salad (Uborkasalata) image

This is the best cucumber salad I have ever had. This is my grandmothers recipe, (she was from Nagyszentmiklos) and this is a perfect companion dish for chicken paprikas, although I could make a meal out of it. This will quickly become your favorite way to eat cucumbers!

Provided by Anthony Gougoutris

Categories     Hungarian

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

8 medium cucumbers or 15 kirby cucumbers, peeled
1/4 cup finely chopped fresh dill
1/4 cup kosher salt
1/2 pint sour cream
2 tablespoons white vinegar
2 garlic cloves, minced
1 teaspoon Hungarian paprika

Steps:

  • Slice cucumbers very thinly, preferably using a mandolin.
  • Take a colander, put in a small layer of cucumbers, then sprinkle with a small amount of the salt.
  • Continue this method until all the salt and cucumbers are used up.
  • Cover the cucumbers with a plate inside the colander, and put a very heavy weight on top.
  • Make sure the colander is in a large bowl, because the cucumbers will lose alot of water.
  • Let them sit for 1 hour.
  • In the meantime, chop the dill and finely mince the garlic, put aside.
  • After 1 hour, take a handful of cucumbers, and squeeze out as much juice as you can, and continue until they are all done.
  • Rinse thoroughly with water, drain well.
  • After the cucumbers are done, return to the colander, and weight down one more time for about 15 minutes.
  • You do not have to squeeze out the juice again with your hands Combine all ingredients in a large bowl, except the paprika.
  • After mixing thoroughly, put in a nice serving dish, and sprinkle with the paprika.
  • Chill for at least 2 hours.
  • Enjoy.
  • Nutritional information shows a high amount of sodium, but the vast majority is pressed out by your hands. The main function of the kosher salt is to purge the moisture out of the cucumbers.

HUNGARIAN CUCUMBER SALAD



Hungarian Cucumber Salad image

Great salad to make when you have a ton of cucumbers coming out of the garden. We make this year round but we are real cuke lovers in this family. Let it sit for a few days in the fridge and it's even better! Great make-ahead dish for BBQs and parties.

Provided by Michelle Berger

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 7

2 large seedless English cucumbers, sliced thin
1 extra large onions, sliced thin
¼ cup chopped fresh dill
3 tablespoons white vinegar
3 tablespoons vegetable oil
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste

Steps:

  • Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.
  • Pour vinegar over cucumber mixture; toss to coat.
  • Pour oil over cucumber mixture; toss to coat.
  • Season with salt and black pepper.

Nutrition Facts : Calories 98.1 calories, Carbohydrate 8.9 g, Fat 7 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 392.6 mg, Sugar 4 g

HUNGARIAN CUCUMBER SALAD



Hungarian cucumber salad image

Hungarian cucumber salad is typically eaten with many heavy, meat-centric meals, and we eat it a little differently than other nations typically do.Usually, instead of eating a salad as an appetizer, we eat this right along side our main meal, alternating bites to get something heavy and something light at the same time.

Provided by culinaryhungary

Categories     Salad

Time 25m

Number Of Ingredients 8

2 English cucumbers
1 cup of cold water
1 clove of garlic (minced)
3 tbsp of sugar
4 tbsp of white vinegar ((5%))
1 pinch of sweet paprika powder (to sprinkle)
1 pinch of ground black pepper (to sprinle)
1 tbsp of salt

Steps:

  • Peel the cucumbers and, using a mandolin slicer, slice both cucumbers as thinly as possible into a bowl. Add the salt and mix the cucumbers slices to lightly and evenly coat them with salt. Let sit for 15 minutes to draw out the water from the cucumbers.
  • The cucumbers will release about ½+ cup of liquid. Then, take large handfuls of cucumbers and, with your hands clenched, squeeze out as much liquid as you can and place the balls of squeezed cucumbers in a bowl. Discard the liquid.
  • In a cup, combine the sugar, the vinegar, and 1 cup of cold water and stir until the sugar is dissolved. Add this mixture to the squeezed cucumbers and mix thoroughly. Add the chopped garlic, sprinkle with paprika powder and ground black pepper.
  • The vinaigrette is so light and refreshing, that you will be tempted to drink it after you eat the cucumber salad. Enjoy!

PAPRIKAS WEISS' HUNGARIAN CUCUMBER SALAD



Paprikas Weiss' Hungarian Cucumber Salad image

Provided by Joan Nathan

Categories     Salad     Vegetable     Vegetarian     Quick & Easy     Purim     Rosh Hashanah/Yom Kippur     Kosher

Yield Yield: 6 servings (P)

Number Of Ingredients 7

3 cucumbers
Salt to taste
1 onion
Freshly ground pepper to taste
2 tablespoons white vinegar
2 teaspoons water (about)
Fresh sweet paprika to taste

Steps:

  • 1. Peel the cucumbers and slice into very thin rounds. Sprinkle with salt and let stand for 15 minutes. Squeeze out the liquid from the cucumbers.
  • 2. Slice the onion very thin and mix with cucumbers. Add the salt, pepper, white vinegar, and water to cover the vegetables. Sprinkle paprika generously on top.

HUNGARIAN CUCUMBER SALAD



Hungarian Cucumber Salad image

Make and share this Hungarian Cucumber Salad recipe from Food.com.

Provided by Lavender Lynn

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cucumbers, medium
1 teaspoon salt
1 teaspoon sugar
1/4 cup white vinegar
1 dash garlic powder
1/2 cup water
sweet paprika
black pepper

Steps:

  • Peel the cucumbers and slice them very thin.
  • Sprinkle the cucumbers with salt and let stand for 30-60 minutes with a plate and a 5 lb weight on top.
  • Squeeze out the water on a paper towel.
  • Combine the sugar, vinegar, garlic powder, and water.
  • Add the cucumbers and marinate for a few hours.
  • To serve, sprinkle paprika on half of the salad and black pepper on the other half.

HUNGARIAN CUCUMBER SALAD



Hungarian Cucumber Salad image

Serve this refreshing Hungarian recipe, from TV set decorator Agnes Rethy, with Chicken Paprikas and Nokedli.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 6

1 English cucumber
Coarse salt
2 tablespoons distilled white vinegar
1/2 teaspoon granulated sugar
Pinch of freshly ground pepper
3 tablespoons coarsely chopped dill

Steps:

  • Slice cucumbers paper thin using the thinnest setting on a mandoline. Place cucumber slices in a colander set over a bowl and sprinkle with 1 teaspoon salt. Toss to combine; transfer to refrigerator and let drain for at least 30 minutes or up to 3 hours.
  • Meanwhile, combine 1/3 cup water, vinegar, sugar, 1/8 teaspoon salt, and pepper in a small bowl; set aside.
  • Remove cucumbers from refrigerator and squeeze cucumbers to extract as much liquid as possible. Place cucumbers in a serving bowl and toss with reserved vinegar mixture and dill; serve.

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