Hungarian Cucumber Salad

6 Reviews

Prep: 15 min
Ready In: 15 min

“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.” - by miki

Ingredients

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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Metric US

Original recipe yields 6 servings

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.

Nutrition

Amount Per Serving (6 total)

Calories
98 cal
5%

Carbs
8.9 g
3%

Based on a 2,000 calorie diet

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Reviews (6)

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lutzflcat

May. 7, 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 ..." See moreit was a little bland, but probably just because it wasn't what I was expecting."

Blender Woman

Jun. 7, 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..." See more 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."