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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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An authentic Hungarian recipe sent in to the Houston Chronicle by Mrs. Van Geffen. Prep time does not include standing time (1 hour). Ingredients:
6 medium cucumbers, peeled |
2 tablespoons salt (or more) |
1/2 cup sugar (or less, to taste) |
1/4 cup red wine vinegar, plus |
2 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
1/4 cup vegetable oil, plus |
2 tablespoons vegetable oil |
1 large red onion, diced |
1/2 teaspoon garlic powder (optional) |
2 tablespoons fresh dill |
2 teaspoons sweet paprika |
Directions:
1. Cut cucumbers in half lengthwise and scoop out seeds.
2. Cut cucumber halves crosswise into 1/4-inch-wide half rounds.
3. Put cucumbers in a colander and sprinkle with salt.
4. Toss with your hands to mix well.
5. Let stand about 1 hour.
6. Rinse cucumbers if desired.
7. Gently squeeze water out of cucumbers and drain on paper towels.
8. When well drained, return to colander.
9. In a large bowl, whisk sugar, vinegar, mustard and oil.
10. Add cucumbers and mix with hands.
11. Mix in onion and garlic, if using.
12. Cover and refrigerate 2 hours.
13. Add fresh dill and paprika.
14. Mix well.
15. Serves 6.
16. Can be stored in refrigerator up to 1 week.
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