Cucumber Salad with Hungarian Paprika
September 6th, 2007 | by Ingrid
PREP: 10 Minutes TOTAL: 40 Minutes
SERVES 4-6
Refreshing and light, this salad is pleasing, delicious and simple to make. Traditionally, the Hungarian version uses white vinegar and granulated sugar. In this recipe apple cider vinegar and honey are substitutes.
1 medium onion, sliced very thin
½ teaspoon Celtic sea salt
Fresh ground pepper to taste
1 tablespoon honey
2 tablespoons apple cider vinegar
2 tablespoons water
Sweet Hungarian paprika, or paprika of choose
3 cloves garlic, crushed
Carefully slice cucumbers paper-thin. Place in bowl. Next peel and slice the onion very thin and mix with cucumbers. Add the salt, pepper, honey, apple cider vinegar, and water to cover the vegetables. You may adjust the vinegar, salt or honey ratio for a sweeter or sour taste.
Sprinkle the crushed garlic on top of the sliced cucumbers and onion. Sprinkle Hungarian paprika generously and evenly on top.
Chill for 1/2 hour in fridge to marinate, allowing the flavors to improve and blend.
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