Hungarian Cucumber Salad

Vegan, Gluten Free, Fat Free
September 6
2 Comments

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
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Ingredients
  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
Instructions
  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.
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  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!
    Tks.

    • 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!!
      XX
      Mel

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