Grandma Varga’s Hungarian Cucumber Salad

Grandma Varga’s Hungarian Cucumber Salad is a timeless family recipe passed down through generations. Simple, refreshing, and deeply rooted in Hungarian tradition, this salad—known in Hungary as Uborkasaláta—is a staple at family tables, especially during warm summer months.

This dish may look humble, but its flavor is anything but. Thinly sliced cucumbers are lightly salted, then dressed in a tangy vinegar and sour cream dressing, finished with sweet paprika and fresh dill. It’s crisp, cooling, and perfectly balanced, making it an ideal side dish for hearty meals like schnitzel, goulash, or roasted meats.

A Taste of Hungarian Tradition

In many Hungarian households, cucumber salad isn’t just a side dish—it’s a ritual. Grandma Varga believed that food should be simple, seasonal, and made with care. She always said the secret to this salad wasn’t fancy ingredients, but patience and balance.

By salting the cucumbers first, excess moisture is released, allowing the dressing to cling to each slice rather than becoming watery. This small step makes all the difference and is a hallmark of authentic Hungarian preparation.

Why You’ll Love This Salad

Crisp, refreshing, and light
Perfect balance of tangy and creamy
Made with simple, affordable ingredients
Naturally gluten-free
Ready in minutes

This salad is especially popular during summer but pairs beautifully with rich, comforting dishes year-round.

Ingredients

2 large English cucumbers (or 3–4 small cucumbers)
1 teaspoon salt
½ cup sour cream
2 tablespoons white vinegar (or apple cider vinegar)
1 teaspoon sugar
1 clove garlic, finely minced
½ teaspoon sweet Hungarian paprika
1–2 tablespoons fresh dill, finely chopped
Freshly ground black pepper, to taste

Ingredient Notes

Cucumbers:
English or Persian cucumbers are preferred because they have thin skin and fewer seeds. If using regular cucumbers, peel and seed them first.

Paprika:
Sweet Hungarian paprika is essential for authentic flavor. Avoid smoked or hot paprika unless you want a variation.

Sour Cream:
Full-fat sour cream gives the best texture and flavor, but a lighter version can be used.

How to Make Grandma Varga’s Hungarian Cucumber Salad

Step 1: Slice and Salt

Thinly slice the cucumbers using a sharp knife or mandoline. Place them in a colander, sprinkle evenly with salt, and toss gently. Let them rest for 20–30 minutes to draw out excess moisture.

Step 2: Rinse and Drain

After resting, gently rinse the cucumbers under cold water to remove excess salt. Pat dry or squeeze lightly to remove remaining moisture.

Step 3: Make the Dressing

In a medium bowl, whisk together sour cream, vinegar, sugar, minced garlic, paprika, dill, and black pepper until smooth and well combined.

Step 4: Combine

Add the drained cucumbers to the dressing and toss gently until evenly coated.

Step 5: Chill and Serve

Refrigerate for at least 15 minutes before serving to allow the flavors to meld. Sprinkle a little extra paprika on top just before serving for a classic finish.

Serving Suggestions

Grandma Varga always served this cucumber salad alongside:

Chicken paprikash
Wiener schnitzel
Goulash or pörkölt
Grilled sausages
Roasted potatoes

It also works beautifully as a cooling contrast to spicy or rich dishes.

Tips from Grandma Varga’s Kitchen

Slice cucumbers very thin for best texture
Always salt first—never skip this step
Taste and adjust vinegar and sugar to preference
Chill before serving for maximum refreshment

Variations

Traditional Vinegar Version: Skip sour cream for a lighter, vinegar-only dressing
Onion Addition: Add thinly sliced red onion for extra bite
Spicy Touch: Sprinkle with hot Hungarian paprika
Dairy-Free: Use plant-based sour cream alternatives

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir gently before serving, as some liquid may separate.

Final Thoughts

Grandma Varga’s Hungarian Cucumber Salad is proof that the simplest recipes are often the most beloved. With crisp cucumbers, creamy dressing, and the unmistakable warmth of Hungarian paprika, this dish brings both comfort and freshness to the table.