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Hungarian Cucumber Salad (Telfeles Uborkasalata)

Course Salad
Cuisine Hungarian
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 4
Author International Cuisine


  • 4 medium cucumbers
  • 1 ½ tablespoons finely chopped fresh dill
  • ¼ cup kosher salt
  • ½ cup sour cream
  • 1 tablespoon white vinegar
  • 1 garlic clove minced
  • ½ teaspoon Hungarian hot or sweet paprika


  • Slice cucumbers very thin using a mandolin
  • Using a colander, put a layer of cucumber down and sprinkle some salt over the cucumbers.
  • Continue until all the salt and cucumbers are in the colander.
  • Put the colander in a large bowl and weigh down the cucumbers with something heavy.
  • You will be extracting a large amount of water from the cucumbers so keep an eye that your bowl in large enough.
  • Let them sit for about 1 hour.
  • Remove the cucumbers squeezing them in your hand to release as much liquid as possible.
  • Rinse thoroughly with water and drain well.
  • Put the cucumbers back in the colander, weigh them down once more for about 15 minutes
  • Combine all the remaining ingredients with the cucumbers except the paprika, mix well.
  • Put in a serving dish and sprinkle with some good Hungarian hot or sweet paprika
  • Chill for a minimum of two hours.
  • Garnish with a fresh sprig of dill.