GRANDMA VARGA'S HUNGARIAN CUCUMBER SALAD (UBORKASALATA)
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
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
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
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 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
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!
UBORKA SALáTA
Uborka saláta is a traditional Hungarian salad that is typically served as a side dish, often accompanying rich dishes like goulash.
Provided by Mike Benayoun
Categories Appetizer
Number Of Ingredients 7
Steps:
- Cut the peeled cucumber into very thin slices, preferably with a mandoline.
- Add salt. Mix well and set aside for at least an hour.
- Drain the cucumber in a colander. Squeeze the cucumber with your hands if necessary.
- In a bowl, combine the vinegar, sugar and onion. Some add a little water or some of the cucumber water.
- Pour over cucumbers.
- Garnish with sour cream and sprinkle with paprika.
- This salad (without the cream) can be stored in the refrigerator for a few days.
HUNGARIAN CUCUMBER SALAD
Provided by Joan Nathan
Categories Salad Side Marinate Vinegar Cucumber Fat Free Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- 1. Peel the cucumbers and slice them very thin. Sprinkle with salt and let stand for 30-60 minutes with a plate and a 5-pound weight on top. Squeeze out the water on a paper towel.
- 2. 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.
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- Place a small layer of cucumbers in a colander, 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 and place over a bowl to collect the water. Let them sit for 1 hour.
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