Using a mandoline or a sharp knife, slice them into very thin rounds.
Place the slices in a colander.
Sprinkle with the salt and toss gently.
Let them sit for 20–30 minutes to draw out excess moisture.
Step 2: Drain the Cucumbers
After resting, gently squeeze the cucumber slices to remove any remaining liquid.
Pat them dry with paper towels if needed.
This step keeps the dressing creamy instead of watery.
Step 3: Prepare the Dressing
In a large bowl, whisk together:
Sour cream
White vinegar
Sugar
Garlic
Fresh dill
Black pepper
If you prefer a thinner dressing, stir in a tablespoon of cold water.
Step 4: Combine
Add the drained cucumber slices to the dressing.
Mix gently until every slice is evenly coated.
Step 5: Chill
Cover the bowl and refrigerate for 30–60 minutes.
This allows the flavors to blend beautifully.
Serve chilled.
Traditional Variations
Classic Vinegar Cucumber Salad
Made without sour cream for a lighter, tangy version.
Creamy Dill Salad
Prepared with extra sour cream and fresh dill for a richer flavor.
Garlic Lover’s Version
Includes additional garlic for a stronger, more robust taste.
Sweet and Sour Style
A touch more sugar balances the vinegar for a milder dressing.
Tips for the Perfect Hungarian Cucumber Salad
Use English or Persian cucumbers for fewer seeds.
Slice the cucumbers as thinly as possible.
Salting the cucumbers is essential to remove excess moisture.
Fresh dill provides the most authentic flavor.
Chill before serving for the best taste.
Prepare the salad shortly before serving to maintain its crisp texture.
What to Serve with Hungarian Cucumber Salad
This refreshing salad pairs perfectly with:
Hungarian Goulash
Chicken Paprikash
Stuffed Cabbage (Töltött Káposzta)
Hungarian Schnitzel
Lángos
Grilled pork chops
Roasted chicken
Smoked sausages
Fresh crusty bread
Storage Instructions
Refrigerator
Store in an airtight container for up to 2 days.
Stir gently before serving, as the dressing may separate slightly.
Freezing is not recommended, as cucumbers lose their crisp texture after thawing.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes. It can be prepared several hours in advance and chilled until ready to serve.
Do I have to peel the cucumbers?
No. Thin-skinned cucumbers can be left unpeeled, while thicker-skinned varieties may be peeled if preferred.
Can I use Greek yogurt instead of sour cream?
Yes. Greek yogurt creates a lighter version while still maintaining a creamy texture.
Why do I need to salt the cucumbers?
Salting removes excess water, preventing the dressing from becoming watery and keeping the salad creamy.
Is Hungarian Cucumber Salad served year-round?
Yes. It is especially popular during summer but is enjoyed throughout the year as a side dish for many traditional Hungarian meals.
Nutrition (Approximate Per Serving)
Calories: 140
Carbohydrates: 8g
Protein: 3g
Fat: 11g
Saturated Fat: 6g
Fiber: 1g
Sodium: 340mg
Final Thoughts
Traditional Hungarian Uborkasaláta is a refreshing and versatile side dish that perfectly complements the rich flavors of Hungarian cuisine. The combination of crisp cucumber slices, creamy sour cream, fragrant dill, garlic, and a hint of tangy vinegar creates a light yet satisfying salad that has been enjoyed in Hungarian homes for generations. Whether served alongside hearty stews, grilled meats, or festive holiday meals, this authentic cucumber salad brings freshness and balance to every table.
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Learn how to make authentic Hungarian Cucumber Salad (Uborkasaláta) with thinly sliced cucumbers, sour cream, fresh dill, garlic, and vinegar. This refreshing Hungarian side dish is perfect with grilled meats, goulash, and traditional family meals.
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