vegetables
vegan
raw
everyday
side dish
crunchy
Hungarian
summer
Cold
Cucumber Salad with Dill
Difficulty
easy
Time
50m
Price Category
cheap
Calories
Low
One of the most classic and beloved side dishes in Hungarian cuisine, cucumber salad with dill is the perfect accompaniment to almost any meat dish. With its refreshing, tangy flavor and crisp texture, it will instantly win your heart. It's incredibly simple to prepare, yet offers an unforgettable experience, especially on hot summer days. This recipe presents the traditional vinegar-water based version, guaranteed to invigorate your taste buds.
ingredients
Steps
Prepare Cucumbers
Wash the cucumbers, then peel them (or leave the skin on if thin). Using a sharp knife or mandoline, slice them into very thin rounds. Place them in a bowl, sprinkle with 1.5 tsp of salt, and let them sit for 15-20 minutes to release their water.
Make the Dressing
While the cucumbers are resting, prepare the dressing. In a small bowl, combine water, vinegar, sugar, and the remaining 0.5 tsp of salt, stirring until the sugar dissolves. Peel and crush the garlic, then add it to the dressing. Wash and finely chop the fresh dill, then stir it in as well.
Combine and Serve
Squeeze out the excess liquid from the cucumbers – this helps them stay crisp. Add the cucumbers to the dressing and mix thoroughly. Refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill properly. Serve cold as a refreshing side dish.
Extra Tips
► If you prefer a creamier salad, stir in a little sour cream or Greek yogurt before serving.
► The salad tastes best if it rests in the refrigerator for at least 30 minutes for the flavors to meld.
► Experiment with other spices, such as a pinch of black pepper or sweet paprika for a more unique flavor.
Nutrition
| Per 100g | Per Serving 250g / 0.55 lbs | |
|---|---|---|
| Calories | 25 kcal | 63 kcal |
| Protein | 1 g | 2.5 g |
| Fat | 0.2 g | 0.5 g |
| Carbohydrate | 5 g | 12.5 g |
| Fiber | 1 g | 2.5 g |
| Sugar | 3 g | 7.5 g |