Boistfort Valley Farm
Community Supported Recipe Box

Hungarian Cucumber Salad


  • 4 medium cucumbers, peeled and sliced very thin
  • 1 Tbs. salt
  • 1 small sweet onion or 1 small yellow onion, sliced very thin
  • 3 1/2 tsp. red-wine vinegar
  • 4 Tbs. vegetable oil
  • Freshly ground black pepper
  • 1/4 cup snipped fresh dill


serves: 4
dish: salad
season: summer, fall

Put the cucumbers in a colander and sprinkle with about 1-1/2 tsp. of the salt, tossing to distribute evenly. Put the onion in a small bowl and sprinkle with the remaining 1-1/2 tsp. salt, adding about 1 tsp. of the vinegar as well -- the salt and vinegar will mellow the bite of the raw onion. Let the vegetables stand for at least 10 min. and up to 30 min. and then rinse them in cool water and gently squeeze out excess moisture, blotting with paper towels if necessary.

Mix the cucumbers and onions. Add the oil, the remaining 1 Tbs. vinegar and a good grind of fresh pepper. Taste and add more vinegar if you like. Toss well with the dill. Chill for at least 30 min. and serve chilled.

Recipe by Randall Price, A Menu of Hungarian Classics