In Hungary, we eat this salad as a side dish, it is perfect with every paprikash (e.g. chicken paprikash).

It is a refreshing and light salad to acompany any meat dish in the hot summer weather.


  • 1 big cucumber (about 400 g, 14 oz)
  • 3 teaspoons of salt
  • 2 cloves garlic
  • 4 tablespoons of granulated sugar
  • 2 tablespoons vinegar (10% acidity)
  • sour cream (12% fat) – optional
  • paprika powder

What I used in the States (for 2 people):


  • Domino granulated sugar
  • iodized salt
  • Frontier ground paprika
  • Daisy sour cream 8% fat
  • Cherry Valley distilled white vinegar 5% acidity
  • cucumber and garlic

The process:

  1. Peal the cucumber and cut in as thin slices, as possible.

IMG_52372. Add the finely chopped garlic and salt, mix and let it sit for 10 minutes, until the juice of the cucumber leaks.

IMG_52403. Add the sugar and vinegar, mix well, but be careful not to break the cucumber.

IMG_52444. Put in the fridge for 15 minutes.

5. Gently squeeze out the liquid with your hands, one handful at a time.

6. Serve with sour cream (optional) and paprika powder on top.