GRANDMA VARGA’S HUNGARIAN CUCUMBER SALAD (UBORKASALATA)

Recipe by Anthony Gougoutris

• 8

  medium cucumbers or 15 kirby cucumbers, peeled
• ¹⁄₄

  cup finely chopped fresh dill
• ¹⁄₄

  cup kosher salt
• ¹⁄₂

  pint sour cream
• 2

  tablespoons white vinegar
• 2

  garlic cloves, minced
• 1

  teaspoon Hungarian paprika

DIRECTIONS

• Slice cucumbers very thinly, preferably using a mandolin.
• Take a colander, put in a small layer of cucumbers, then sprinkle with a small amount of the salt.
• Continue this method until all the salt and cucumbers are used up.
• Cover the cucumbers with a plate inside the colander, and put a very heavy weight on top.
• Make sure the colander is in a large bowl, because the cucumbers will lose alot of water.
• Let them sit for 1 hour.
• In the meantime, chop the dill and finely mince the garlic, put aside.
• After 1 hour, take a handful of cucumbers, and squeeze out as much juice as you can, and continue until they are all done.
• Rinse thoroughly with water, drain well.
• After the cucumbers are done, return to the colander, and weight down one more time for about 15 minutes.
• You do not have to squeeze out the juice again with your hands Combine all ingredients in a large bowl, except the paprika.
• After mixing thoroughly, put in a nice serving dish, and sprinkle with the paprika.
• Chill for at least 2 hours.
• Enjoy.

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