Cucumber Salad

The picture reflects my dad's favorite Tupperware bowl. He uses this each time he makes Cucumber Salad (or Uborka Salat), which he makes for every family get together or every time we go to visit. While he used to make it with sour cream, in recent years he goes for the minimalist preparation of cucumbers, paprika, and garlic.

This recipe is as narrated by Imre. I grew up with cucumber salad and on special occasions we would have the version with sour cream. 

4 “healthy” cucumbers, thinly sliced
2 cloves garlic, crushed in a garlic press
1 tsp. Sweet Hungarian Paprika

1 tsp Sharp Hungarian Paprika
2 tbsp. apple cider vinegar

Peel healthy Cucumbers. Grate cucumbers with grater (on disc setting or grate using a mandoline).  Add salt, so all cucumbers are well salted. Mix well. Place in refrigerator for four hours.

Take out of refrigerator. DO NOT RINSE. Squeeze out well (with clean hands) salt and moisture well with clean hands.

Add crushed garlic, paprika, and cider vinegar. NOTE: You can add more vinegar, if needed, but you can’t take it away if you add too much. You should be able to taste the vinegar in the salad.

Refrigerate over night. (or for a couple of hours if you forgot to make it the day before).  Optional: Next morning add 8 ounces of sour cream. Mix well. Chill well in a covered dish. — Imre

*If you like a little bit more taste to the salad, add to the salad a little bit of sharp paprika and mix together the sweet and sharp paprikas in the salad.