Uborka Salata – Well, my version that is

(Update 11/09/13 – Since my original post on this I have started doing more of a 50/50 split of the water and vinegar. So, two cups water, two cups vinegar. We tend to like things with more of a “pickled” flavor, so this works perfect. If you don’t like that flavor as much, just make it according to the recipe below. I also started using pink Himalayan sea salt for everything, as well as glass jars instead of the plastic container.)

Since I was a kid my mom always made this cucumber dish. Over the years I have continued to make it and now my son LOVES it. I don’t really make it exactly like my mom always did, for me it just kind of evolved into something of its own.

My husband is so NOT a fan of this dish. For whatever reason, he despises cucumbers. I mean, I honestly have never met anyone else who hates cucumbers. It’s weird. When my son and I eat this he won’t let us near him. I think it is sad because this is SO good!

Uborka Salata is a traditional Hungarian dish meaning cucumber salad. When I decided to write about my recipe here I looked online to see what was out there. I found that I  definitely do not make mine like most people. Most recipes call for making the whole dish at once mixing with the sour cream and paprika, I choose to leave mine soaking in the water/vinegar/salt mixture and take out a few at a time as I want them.

It is best if you have a mandolin for this job, though you can use a knife. You really want the cucumber slices to be uniform, at least as much as you can. Plus, it is just so much faster to cut so many cucumbers using a mandolin.

Cucumbers produce a very strong smell when mixed with vinegar so I recommend using either a throw away plastic container or a glass container that will not carry the smell after you are finished eating it. I use the same container every time and only use it for this purpose.

  • 3 cucumbers, sliced thin (these are the long, fancy, seedless English cucumbers)
  • 1 medium sweet onion, sliced into thin rings
  • 4 cups of water
  • 1/2 cup white distilled vinegar
  • 1 tbsp sea salt
  • sour cream
  • paprika

Mix cucumbers and onion together well in a large bowl. In another bowl mix together salt, water and vinegar with a whisk.

I use the old Tupperware pickle dispenser to make these in just for the ease of getting everything out of the container. You will need about a 10 cup container with a lid.

Put onions and cucumber into your container and then pour over the liquid mixture. You will want this to set in the refrigerator for at least 24 hours to ensure the flavors are blended.

Lay out a paper towel on a plate and then scoop out a few of the cucumbers/onions and dry them off on the paper towel to get most of the liquid off of them. Place them on a plate and sprinkle them with paprika and top with sour cream.

If you wanted to make this for a lot of people at once, let them soak the 24 hours and then empty the entire container into a colander to drain. Pat them dry with a paper towel, sprinkle with the paprika and mix them with the sour cream and serve.

If you leave them in the liquid they should stay good for at least a week.

This entry was posted in Appetizers, Recipes, Sides, Vegetarian. Bookmark the permalink.

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