Hungarian Cucumber Salad

Vegan, Gluten Free, Fat Free
September 6

With summer nearing it’s end, I have an abundance of cucumbers from my garden laying around. While I love pickles and plan on using some of these delicious home grown cucumbers to pickle (recipe coming soon!), I wanted some variety in my cucumber dishes.  

Growing up with a Hungarian background, this dish was always a staple at my grandmother’s house. Not a meal went by where this cucumber salad was not served. It is light and healthy, with zero fat content. It’s also quite filling, so it provides a great substitute for some other salads overloaded with oils. 

This cucumber salad takes about 2.5  hours to make, overall. Keep in mind that the middle 1-1.5 hours just involves waiting. To slice these cucumbers, I use my spiralizer, on the slicing tool. If using a spiralizer, make sure to slice once down the length of the cucumber, about a cm deep. This allows the cucumber to come out in slices, rather than one long, flat spiral. You may also use a mandolin, if you please. They key to this recipe is that the cucumbers must be sliced thin. Recipe lasts approximately 2 weeks in the fridge.

If you decide to make this recipe, I’d love to see how it turns out! Please tag me in your photos and use #theveganjetsetter . 

Hungarian Cucumber Salad
Serves 4
  1. 6 Medium cucumbers (preferably organic)
  2. 4 Tbsp salt
  3. 6 Tbsp white vinegar
  4. 2 Tbsp white sugar (or any organic sugar)
  5. 6 Tbsp water
  1. Peel cucumbers.
  2. If using your spiralizer, cut a line down the length of the cucumber, approximately 1 cm deep. Use the slicing feature and slice all 6 cucumbers.
  3. Place sliced cucumbers in a bowl and add the salt. Mix well.
  4. Transfer salted cucumbers to a strainer and place over a bowl or pot and allow the liquid to drain for approximately 1 to 1.5 hours.
  5. In the meanwhile, combine the vinegar, water and sugar in a side bowl.
  6. Once the cucumbers are ready, take handfuls of cucumbers and squeeze any remaining liquid out before placing into a new bowl. Repeat this until all the cucumber has been squeezed and placed into a new bowl.
  7. Pour liquid mixture over cucumbers and toss lightly.
  8. Let sit overnight in the fridge for best results.
The Vegan Jetsetter
  1. Michiel Messer

    March 30

    Dear Mel,
    I am sorry to disappoint you, but organic white sugar doesn’t exist!
    Have you ever read how white sugar is refined? That’s why they call it white poison!
    I have made your recipe with unrefined brown sugar and it was delicious!

    • Mel

      April 1

      Hi Michiel,
      Whups, my bad for not being more clear in my post. I meant you can use any organic sugar, not necessarily white. That’s great that you made it with unrefined brown sugar! Glad you loved it, I will have to try it like that.
      Recipe is updated now!!

Your email address will not be published. Required fields are marked *

© 2018 The Vegan Jetsetter. All Rights Reserved.
Translate »