Wednesday, August 26, 2009


I finally found a recipe for a similar cucumber salad I remember eating in the Czech Republic. I minus the garlic (but if you want to try the Hungarian version go ahead). You can also use a small amount of dill seed which accomplishes the right flavor, if you don't have fresh dill. I found this recipe at

Cucumber Salad

Also known as uborka salata in Hungarian, this salad is a common side dish that can be served with a bowl of goulash or a plate of chicken paprikas. It has a very light and refreshing taste. I always love to eat this during the hot summer months.

Serves 4- 6.


For the dressing

5 tablespoons sugar
2 cups water
½ cup vinegar

For the cucumber salad

3 large cucumbers peeled and thinly sliced
1 clove of garlic, chopped (optional if you prefer a stronger taste)
¼ cup of fresh dill
salt and pepper to taste


For the dressing, use a small bowl to dissolve the sugar in water. Add vinegar and complete the dissolving. Set aside.

In a large bowl, wash, peel, and thinly slice the cucumbers. Season generously with salt. Let stand for 15 minutes. Pour dressing over the cucumbers until just covered. Add the garlic and dill. Refrigerate for at least an hour or overnight if possible before serving.

Serve chilled.

1 comment:

  1. I LOVE uborka salata. The Hungarians usually skip the garlic too; at least, I never had it that way. It's really nice as a side to a meal that otherwise might seem too meaty/fatty. (ie, most traditional central european meals :-) )