Best Grandma Vargas Hungarian Cucumber Salad Uborkasalata Recipes

GRANDMA VARGA'S HUNGARIAN CUCUMBER SALAD (UBORKASALATA)

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

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.

HUNGARIAN CUCUMBER SALAD

Steps:

• Cut cucumbers in half lengthwise and scoop out seeds.
• Cut cucumber halves crosswise into 1/4-inch-wide half rounds.
• Put cucumbers in a colander and sprinkle with salt.
• Toss with your hands to mix well.
• Let stand about 1 hour.
• Rinse cucumbers if desired.
• Gently squeeze water out of cucumbers and drain on paper towels.
• When well drained, return to colander.
• In a large bowl, whisk sugar, vinegar, mustard and oil.
• Add cucumbers and mix with hands.
• Mix in onion and garlic, if using.
• Cover and refrigerate 2 hours.
• Add fresh dill and paprika.
• Mix well.
• Serves 6.
• Can be stored in refrigerator up to 1 week.