Ben's Hungarian Cucumber Salad Recipe

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Servings: 1


  • 6 med Cucumbers, peeled
  • 2 Tbsp. (to 1/4) c. salt
  • 1/2 c. Sugar
  • 1/4 c. Plus 2 tb red wine vinegar
  • 1 Tbsp. Dijon mustard
  • 1/4 c. Plus 2 tb vegetable oil
  • 1 lrg Red onion, diced
  • 2 Tbsp. Fresh dill
  • 2 tsp Sweet paprika


  1. Cut cucumbers in half lengthwise and scoop out seeds. Cut crosswise into 1/4 -inch-wide half rounds. Put cucumbers in a colander and sprinkle with salt. Toss with your hands to mix well. Let stand 2 hrs. Rinse cucumbers, if you like. Gently squeeze water out of cucumbers and drain on paper towels. When well liquid removed, return to colander.
  2. In a large bowl, whisk sugar, vinegar, mustard and oil. Add in cucumbers and mix with hands. Fold in onion. Cover and chill 2 hrs. Add in dill and paprika. Mix well.
  3. Serves 6. Can be stored in refrigerator up to 1 week.


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