This thinly sliced Hungarian cucumber salad, also known as uborkasaláta, is one of the most refreshing cucumber salads in Central Europe. Made with a vinegar dressing, this cucumber salad is usually served along with the main course and not before.
Why you’ll love this paprika cucumber salad?
This salad is delicious and refreshing all year long.
Hungarians love acidic vinegar salads or pickles on the side and for good reason.
In Hungary, tangy vinegar salads often accompany hearty meals like paprikash krumpli, or gulyash. The acidity helps digestion and brings balance to the plate.
It’s incredibly easy to make.
Perfect for busy nights, last-minute guests, or whenever a refreshing side dish is needed.
Ingredients
English cucumbers
I make this recipe with English cucumbers throughout the year, except late summer when I can find larger field or garden cucumbers. These cucumbers are shorter and thicker than English ones and tend to have more small seeds and thicker skins, so you may want to peel them. However, if you use fresh organic cucumbers, their skin contains fiber and nutrients, and I also enjoy the added crunch.
English cucumbers have softer skins that need not be peeled.
Garlic
If you’re sensitive to raw garlic, use garlic powder or even a little garlic confit works too
Powdered sugar
Powdered sugar dissolves quickly and balances the acidic dressing. You can use honey or syrup instead, but the taste will be slightly different
white vinegar 8%
This is key to the authentic Hungarian flavor. I wouldn’t replace it with red wine or apple cider vinegar in this recipe.
Hungarian sweet paprika powder to sprinkle
A light sprinkle adds color and the classic Hungarian aroma. I love to use this spice in many dishes like halaszle or Körözött.
salt and pepper
Salt helps draw the water out of the cucumber slices, and I like to add a bit of pepper for a light spicy note.
How to make Hungarian Cucumber Salad
First step: Slice and salt the cucumbers
Use a slicer or a mandoline to cut the cucumbers into very thin, even slices. There is no need to peel the cucumber if you’re using English cucumbers with thin skin. If you’re using field cucumbers, peel them partially. Place the sliced cucumbers into a colander and sprinkle them with salt. Let them draw out the water, ideally up to 30 minutes for the best result. Liquid will collect at the bottom. Gently squeeze, gently press, and discard the liquid. This keeps the cucumbers crisp after dressing.
Second step: Make the brine
Mix the sugar, white vinegar, and garlic, then pour it over the drained cucumbers. Stir well until the vinegar mixture coats every slice. I like to use my hands to distribute it evenly. Taste and add more vinegar or sugar if you prefer a sharper or sweeter flavor. Lastly, sprinkle with paprika and ground pepper.
Serve immediately or chill for a deeper flavor.
Vinegar Salad Variations
Hungarian homes prepare many versions of this salad—here are the most popular ones:
With Dill
Adding fresh dill or dried dill gives Cucumber Dill Salad a cool, herbal finish. It pairs beautifully with grilled meats or light lunches.
Creamy Cucumber Salad with Sour Cream
While our family makes this salad without sour cream, my husband’s family always mixes it with sour cream. You can have both versions, it is up to you.
If you want a creamy Hungarian cucumber salad, add a dollop of sour cream mixed with a little vinegar and sugar, and stir it gently through the cucumbers. This creates a velvety, creamy cucumber salad that goes wonderfully with Hungarian holiday meals.
With Tomatoes
A summery version of this salad includes sliced tomatoes. Hungarians often add slim slices of onion too, which give the dish a little more bite and sweetness.
