Modernized Hungarian Cucumber Salad Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I've been reading an intriguing book lately titled Culinaria Hungary , published in 1999 & authored by Aniko Gergely. It is much more a history of regional Hungarian cuisine & ingredients native to the regions than it is a cookbook, but does feature a few recipes considered part of classic & modern Hungarian cooking. 1 of the most startling & also the smallest recipe was a dressing for cucumber salad. This recipe is for the dressing, but I added 2 notes below the prep to describe how the dressing is used to make 2 types of the salad. *Enjoy* (Time does not include the soaking time or refrigeration time) Ingredients:
1/4 cup water |
3 1/2 tablespoons vinegar |
2 tablespoons confectioners' sugar |
1 dash salt |
Directions:
1. Combine ingredients thoroughly & chill for 2 hrs to allow flavors to blend.
2. Note #1: Using unpeeled thick cucumbers, slice them & soak in salted water for 30 minutes. Drain well & pour the dressing over the cucumbers. Lightly dust the surface of the salad w/paprika & add a dollop of sour cream over the paprika.
3. Note #2: If a more intense flavor is desired, add garlic & finely sliced onion to the salted water for the soaking time. Drain well & finish salad as above. :-).
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