Hungarian cucumber salad (tejfolos uborka)

By • June 10, 2010 • 1 Comments

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Author Notes: This is my mothers recipe I have made it for years and years. To make it lower calorie you may substitute low fat sour cream. You may also leave out the onions if you want to.This salad is a refreshing one for this time of year but I make it also when cucumbers are out of season just for the nostalgia.quiltiebee

Serves 6

  • 4 large cucumbers
  • 2 teaspoons salt
  • 1/4 cup wine vinegar
  • 1 medium onion
  • 1/2 teaspoon paprika
  • 2 tablespoons salad oil
  • 1/4 cup sour cream
  1. peel the cucumbers and slice very thin{a food processor may be used with a thin blade}
  2. slice onions very thin{use the food processor here too)
  3. place a clean towel in a colander in the sink and the add the cucumbers and onions and sprinkle and toss with the salt and let stand 15 minutes.
  4. squeeze out the moisture. and put all in a bowl
  5. add the vinegar and paprika.
  6. A few minutes before serving add the oil and sour cream.
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over 4 years ago quiltiebee

This is one of the first recipes I made as a very young child(my mother sliced of course, no food processors in the 1940' and 50's) and also one of the first my children helped as a few minutes and it was done. The squeezing is he oart I always liked.