🍴 Instructions:
- Prepare cucumbers: Peel cucumbers, then slice them very thinly (a mandolin works best).
- Salt and rest: Place slices in a bowl, sprinkle with salt, and let sit for 20–30 minutes. This draws out excess water. Squeeze gently to remove liquid.
- Make dressing: In a small bowl, mix water, vinegar, sugar, pepper, and garlic (if using). Stir until sugar dissolves.
- Combine: Add cucumbers and onion slices into the dressing. Mix well and let marinate for at least 30 minutes in the fridge.
- Serve: Sprinkle with paprika on top. For the creamy version, stir in sour cream before serving. Garnish with parsley or dill if desired.
👉 Light, tangy, and the perfect balance to heavy Hungarian dishes!
Would you like me to also share the creamy sour cream Uborkasaláta version that’s often eaten with paprikás csirke?