Best Uborkasalata Hungarian Cucumber Salad 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.

UBORKASALATA - HUNGARIAN CUCUMBER SALAD

Steps:

• 1. Wash the cucumbers well, but do not peel. Using a mandoline, slice the cucumbers very thinly. Place half in a colander, then sprinkle with half the salt. Repeat.
• 2. Use a heavy plate to cover the cucumbers, and add a heavy weight on top. Two large cans of tomatoes do the trick. Put the colander in the sink or over a larger bowl to catch the liquid that will drain. Let sit for an hour.
• 3. After resting, use your hands to squeeze as much liquid from the cucumbers, handful by handful. Put them back in the colander and rinse thoroughly. Return them to the colander and weight them down again for 10-15 minutes. Do not squeeze any more liquid from the cukes.
• 4. Finely mince the garlic, and the dill (if using). Place the cucumbers in a large bowl, along with the garlic, dill (if using), sour cream, and vinegar. Mix thoroughly to coat.
• 5. Refrigerate for at least 2 hours. To serve, sprinkle the paprika over half the cucumbers. Sprinkle freshly grated black pepper over the other half. Serve.

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.