About 7 years ago, I had the most wonderful nanny, her name is Adrienn. She hails from Hungary, and my daughter and I were lucky enough to be taught a few wonderful dishes that she prepares. This salad is something fantastic. Simple, easy, healthy. It is a perfect side dish to many dishes, not necessarily Hungarian.
I remember her making this the way I assume her family taught her. She didn’t use measuring spoons or cups, all she did to make the dressing was grab a glass and fill it with the desired quantities of what she needed. I studied her closely, me being the perfectionist in the kitchen, and this was a challenge. I am quite accustomed to making dishes that people have taught me this way, but still get a little nervous when they do.
I am going to share this recipe with you the best I know how, feel free to tweak it as you need, because to some it may lack salt, and to some it may be too sweet. The one thing I do stipulate, as she said to me, please try to use Hungarian Sweet Paprika. I am told it is the best!
So here’s what you’re going to need:
1 large cucumber, thinly sliced with a mandoline (or as thin as you can get it with your knife)
3/4 tbsp sugar (or to taste)
3/4 tbsp paprika
1/2 tsp salt or more to taste
Distilled White Vinegar
Place the cucumber slices in a deep bowl.
To the cucumber, add the 1/2 tsp of salt, and mix well with your hands, coating all the slices. In a large drinking glass, fill half of it with water, and add the sugar and paprika. Mix well until the sugar is completely dissolved. You should have a very red liquid. Add the vinegar a little at a time, until you reach your desired acidity, I think it should be at least a tbsp. Add your dressing to the cucumber slices, and let marinate in the fridge for at least an hour.
Your cucumber slices should be quite soft.
From my kitchen to yours,