HUNGARIAN CUCUMBER SALAD
An authentic Hungarian recipe sent in to the Houston Chronicle by Mrs. Van Geffen. Posted for the Zaar World Tour. Prep time does not include standing time (1 hour).
Provided by Sharon123
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 244.3, Fat 14.1, SaturatedFat 1.9, Sodium 2360.6, Carbohydrate 30.7, Fiber 2.2, Sugar 22.9, Protein 2.4
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