This recipe is very similar to the one I learned from my mum. I used apple cider vinegar and a mix of chopped fresh and dried dill. I seasoned with salt and pepper when I added the vinegar and dill. My mum would salt the cucumber and onions first and let them sit in a sieve for about 15-30 minutes then squeeze out the excess water before transferring to a serving bowl and adding the dressing. Doing it the way it says in the recipe just cuts about a half hour of prep time, the result is the same. Yummy! To give the salad a bit more color I also added a bit of thinly sliced red bell pepper. Another option is to also add some cherry tomatoes, crumbled feta cheese and olives. The salad goes from Hungarian to Greek!
Cucumber Salad II
Updated: Mar 16
