👩🍳 Instructions:
- Slice the cucumbers:
Peel cucumbers and slice them very thinly (a mandoline works great). Place in a bowl. - Salt and let sit:
Sprinkle with the salt, toss, and let sit for 20–30 minutes. This will draw out excess moisture. - Squeeze out the liquid:
Drain the cucumbers and gently squeeze to remove more water. Return to the bowl. - Make the dressing:
In a small bowl, mix vinegar, sugar, garlic, pepper, and water. Stir until sugar dissolves. - Combine:
Pour the dressing over the cucumbers and mix well. Chill in the fridge for at least 30 minutes before serving. - Serve:
Garnish with a sprinkle of sweet Hungarian paprika. For the creamy version, stir in 2–3 tbsp of sour cream before serving.
🥄 Serving Suggestions:
- Perfect with paprikás csirke (chicken paprikash), breaded pork cutlets, or even grilled meats.
- Also great on its own as a refreshing side dish on hot days!
Would you like the sour cream version, or the way it’s served in Hungarian school lunches?