Zesty cucumber slices in a tangy dressing, it is the perfect light summer salad to go with a smoky BBQ or try alongside traditional Hungarian dishes including paprikash chicken or lamb stew for an authentic experience.
- 2 cucumbers
- 4 tbsp white wine vinegar
- 3 garlic gloves
- 1.5 tbsp icing sugar
- 1 cup cold water
- 1.5 tsp paprika
- freshly ground black pepper
- sour cream (optional)
Thinly slice the cucumbers or use a mandolin grater, then salt and set aside for 30 minutes.
In a bowl, combine a cup of water with the vinegar, crushed garlic and sugar, mixing until the sugar is fully dissolved.
Squeeze the excess juice from the cucumber slices by hand, the discard the resulting liquid and place the cucumbers in the vinegar mixture. Let it rest in the fridge for 15 minutes to allow the flavours to come together.
Sprinkle with paprika and black pepper before serving. You can also add a spoonful of sour cream.