When I first started traveling to Hungary, I used to be disappointed that I wan’t able to find the variety of salads I am used to having in the United States. But, once I learned the reasoning about the kinds of salads they served, I decided to embrace it. And now, I am hooked!
Hungarians often have their salads alongside their main meal. Cucumber or cabbage based salads with vinegar in the dressing can offset a heavy meat meal. So, you will notice that I have this and other salad recipes in the appetizer and soup section, but these salads are definitely eaten alongside the meal. And, they need to be in their own little bowl because the dressing is very watery!
Cucumber salads are so refreshing during the summer season! Follow the directions below, but don’t hesitate to experiment and make it your own!
2 medium sized cucumbers
2 tsp salt
Wash and peel cucumbers, slice very thin. Put into a bowl and sprinkle with salt. Mix lightly and set aside for about an hour. I used English cucumbers this time, but regular cucumbers work great, too! Be careful not to use too large of a cucumber or plan to take out the seeds if you do.
Meanwhile, combine and set aside the following
3 Tb vinegar
½ c water
¼ tsp pepper
½ tsp sugar
¼ tsp paprika
1 clove garlic, minced
Squeeze cucumber slices, a handful at a time, and put into a bowl; discard salty liquid. Pour vinegar mixture over the cucumbers and toss together. Sprinkle a little paprika over them for color, chill.
Cucumber Salad with Sour Cream: Follow the basic recipe and add about 2 heaping Tablespoons of sour cream into the liquid mixture
Cucumber Salad with Onions: Follow the basic recipe, omitting the garlic and adding in a small onion, thinly sliced.
Cucumber Salad with Onions and Sour Cream: Follow the basic recipe, omitting the garlic and adding in a small onion, thinly sliced, and 2 Tablespoons of sour cream.
Picked or fermented mixed vegetables, csalamádé, has endless variations. It can be fermented. It can also be packed into jars and refrigerated. When I started learning about csalamádé, it sounded a lot like the Korean fermented vegetable dish, kimchi. I love how different cultures prepare foods similarly. It helps the world feel a bit more connected! I will add a recipe for csalamádé soon!
Cucumber Salad – Uborka Saláta
Ingredients
Step 1:
- 2 medium sized cucumbers
- 2 tsp salt
Step 2:
- 3 Tb vinegar
- ½ c water
- ¼ tsp pepper
- ½ tsp sugar
- ¼ tsp paprika
- 1 clove garlic minced
Instructions
- Wash and peel cucumbers, slice very thin. Put into a bowl and sprinkle with salt. Mix lightly and set aside for about an hour.
- While the cucumbers and salt sit, combine and set aside the rest of the ingredients.
- After 1 hour, squeeze cucumber slices, a handful at a time, and put into a bowl; discard salty liquid.
- Pour vinegar mixture over the cucumbers and toss together. Sprinkle a little paprika over them for color, chill.
