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READY IN 15 mins

Hungarian Cucumber Salad

Read Reviews (6)

"Great salad to make when you have a ton of cucumbers coming out of the garden. We make this year round but we are real cuke lovers in this family. Let it sit for a few days in the fridge and it's even better! Great make-ahead dish for BBQs and parties." — miki

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Original recipe makes 6 servings Change Servings

2 large seedless English cucumbers, sliced thin
1 extra large onions, sliced thin
1/4 cup chopped fresh dill
3 tablespoons white vinegar

3 tablespoons vegetable oil
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste

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Directions

Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.
Pour vinegar over cucumber mixture; toss to coat.
Pour oil over cucumber mixture; toss to coat.
Season with salt and black pepper.

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PREP 15 mins
READY IN 15 mins

Footnotes

Cook's Note:
The reason you add the vinegar first and then the oil is because if the cukes get oil on them first the vinegar will not be able to soak in properly. This salad will also have some liquid that comes out of the onion and cucumber. This is a good thing! Do not pour it out.

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Reviews More Reviews

May 07, 2012

The cuke salads that I've had usually have more tang than this one. But, honestly, I'm really not familiar with how Hungarian cucumber salad should taste...this could be spot on. IMO still thought it was a little bland, but probably just because it wasn't what I was expecting.

—lutzflcat

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Jun 07, 2012

This was tasty. I made a half a recipe and got about 4 servings. I used a sweet onion, but cut the amount in half. I also halved the salt and pepper and just sprinkled additional salt to taste. I took the pic. and realized I forgot to add the dill. I just added 2 pinches of dry for half the recipe. It improved the flavor. For some reason, this salad tasted like non tart pickle slices. It tastes great cold and just made, but like most salads with salt I didn't care for it after it sat. I would definitely make it right before serving.

—Blender Woman

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7 Ratings

Apr 16, 2012

I make this recipe often. Husbnd is hungarian and just loves it as it is!

—natalie

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Mar 16, 2013

My boyfriend loves this, and I think its great too. I add more vinegar and a little water and let it sit for awhile- its even better the next day!

—opendoor80

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Aug 25, 2012

Just like my mom used to make. Simple and yummy.

—luvcrackerjack

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Aug 03, 2012

Excellent! Thanks so much for sharing!

—Jenika0722

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Nutrition

Calories
98 kcal
5%

Carbohydrates
8.9 g
3%

Cholesterol
0 mg
0%

Fiber
1.5 g
6%

Protein
1.3 g
3%

Sodium
393 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hungarian Cucumber Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 98
Calories from Fat: 63

% Daily Value *
Total Fat 7g 11 %
Saturated Fat 1.1g 6 %
Cholesterol 0mg 0 %
Sodium 393mg 16 %
** Potassium 232mg 6 %
Total Carbohydrates 8.9g 3 %
Dietary Fiber 1.5g 6 %
Protein 1.3g 3 %
** Sugars 4g
Vitamin A 4 %
Vitamin C 13 %
Calcium 4 %
Iron 5 %
** Thiamin 5 %
** Niacin 3 %
** Vitamin B6 7 %
** Magnesium 7 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.