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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).”

Ingredients Nutrition


  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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