Hungarian Cucumber Salad (Uborka Saláta)
This refreshing Hungarian Cucumber Salad, known as 'Uborka Saláta', is a traditional staple in Hungarian cuisine featuring crisp and aromatic ingredients. The balance of flavors makes it an ideal accompaniment to rich, hearty dishes, enhancing any meal with its fresh zest.
Equipment
- Mandoline slicer
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Sharp chef's knife (if no mandoline)
- Clean kitchen towel or cheesecloth (for squeezing cucumbers)
Ingredients
- 2 medium cucumbers preferably organic
- 1 tablespoon salt sea salt recommended, 18g
- ½ cup white vinegar high quality, 120ml
- ¼ cup water filtered, 60ml
- 2 tablespoons sugar or to taste, 25g
- 1 clove garlic minced
- ¼ teaspoon ground black pepper freshly ground, 0.5g
- 1 tablespoon fresh dill chopped, 3g
Instructions
- Start by slicing the cucumbers thinly using a mandoline slicer for uniformity. If unavailable, a sharp knife will work, though slices may vary slightly.2 medium cucumbers
- Place the cucumbers in a mixing bowl. Sprinkle with the sea salt and let them sit for 10–20 minutes, allowing the cucumbers to release their excess liquid. The longer you wait, the crisper the finished salad will be.2 medium cucumbers, 1 tablespoon salt
- In a separate bowl, whisk together the white vinegar, water, sugar, minced garlic, and ground black pepper until the sugar is dissolved.1/2 cup white vinegar, 1/4 cup water, 2 tablespoons sugar, 1 clove garlic, 1/4 teaspoon ground black pepper
- Squeeze the cucumbers firmly by hand over the sink or a bowl to remove as much liquid as possible. Discard the liquid. A colander alone won't remove enough — use your hands or wrap the cucumbers in a clean kitchen towel and twist to wring them out.2 medium cucumbers
- Pour the vinegar mixture over the cucumbers and toss to ensure even coating. Add the chopped fresh dill, mixing once more for that aromatic finish.2 medium cucumbers, 1 tablespoon fresh dill
- Cover and refrigerate for at least 10 minutes before serving, though 1–2 hours produces the best flavour. Stir once before serving as the dressing tends to settle to the bottom.
Notes
Storage: Keep covered in the fridge for up to 24 hours. Beyond that the cucumbers soften noticeably. Give it a stir before serving as the dressing settles.
Freezing: Not recommended — cucumbers turn mushy when frozen and thawed.
Make-Ahead: Slice and salt the cucumbers up to 8 hours in advance. Squeeze, store dry in a covered bowl in the fridge, and combine with the dressing 1–2 hours before serving for maximum crispness.
Substitution: Swap white vinegar for apple cider vinegar for a slightly sweeter, mellower tang. Use English cucumbers if you prefer fewer seeds.
Pro Tip: Squeeze the salted cucumbers firmly by hand rather than just draining in a colander — a colander alone leaves too much liquid, which dilutes the dressing within an hour.
Nutrition
Serving: 1servingCalories: 42kcalCarbohydrates: 8gProtein: 1gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gSodium: 1748mgPotassium: 143mgFiber: 1gSugar: 7gVitamin A: 81IUVitamin C: 4mgCalcium: 20mgIron: 0.3mg
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