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Cucumber Salad, Hungarian II (D/P, TNT)
Source: Unknown
Yield: About 6 cups

4 cucumbers, peeled and sliced
1 cup white vinegar
3/4 cup sugar
1-1/2 cup water
fresh or dried dill
1 small onion, sliced paper thin

Put the cucumber and onion slices in a glass bowl.

Combine remaining ingredients in a saucepan. Bring to a boil. pour over the cucumber and onion slices. Cool. Refrigerate.

Can be eaten the same day but I like to let it marinate a day.

Poster's Notes:
Only use 2 cucumbers if you are using the long English cucumbers. I use the long English cucumbers because they have few seeds. For regular cukes I scrape away some of the seeds.

I use more than one onion.

There is a creamy variation which I have never tried. Drain the cucumbers and onions, reserving the marinade. Whisk 3/4 cup sour cream with 1/4 cup marinade. Add to the cucumbers and season with salt, pepper, and paprika. Chlll. Serve.

Posted by Anne Kapiloff, Z'L

Nutritional Info Per Serving: N/A