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Hungarian Cucumber Salad

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“An authentic Hungarian recipe sent in to the Houston Chronicle by Mrs. Van Geffen. Posted for the Zaar World Tour. Prep time does not include standing time (1 hour).”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut cucumbers in half lengthwise and scoop out seeds.
  2. Cut cucumber halves crosswise into 1/4-inch-wide half rounds.
  3. Put cucumbers in a colander and sprinkle with salt.
  4. Toss with your hands to mix well.
  5. Let stand about 1 hour.
  6. Rinse cucumbers if desired.
  7. Gently squeeze water out of cucumbers and drain on paper towels.
  8. When well drained, return to colander.
  9. In a large bowl, whisk sugar, vinegar, mustard and oil.
  10. Add cucumbers and mix with hands.
  11. Mix in onion and garlic, if using.
  12. Cover and refrigerate 2 hours.
  13. Add fresh dill and paprika.
  14. Mix well.
  15. Serves 6.
  16. Can be stored in refrigerator up to 1 week.

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