European
Hungary - Side Dishes
Ecetes Uborka
Chef's Menu Description
Crisp Hungarian quick-pickled cucumber salad sliced paper-thin, dressed in a sweet-sour vinegar brine with garlic, dill, and a dusting of sweet paprika.
Ingredients
- • 2 large crisp cucumbers, thinly sliced
- • 1 tbsp fine sea salt (for sweating)
- • 150ml water and 4 tbsp white wine vinegar (or 10% spirit vinegar)
- • 2 tbsp sugar
- • 2 cloves garlic, finely grated
- • 1 tbsp fresh dill, chopped
- • 1 tsp sweet Hungarian paprika for dusting
Preparation Steps
1
Phase 1
Slice the cucumbers paper-thin using a mandoline. Toss thoroughly with the sea salt in a bowl and let sit for 15 minutes to draw out excess moisture.
2
Phase 2
Whisk the vinegar, water, sugar, and grated garlic together until the sugar is fully dissolved into a balanced sweet-tangy brine.
3
Phase 3
Firmly squeeze the salted cucumbers with your hands to remove excess salty liquid. Place into the dressing and toss with chopped dill.
4
Phase 4
Chill in the refrigerator for at least 30 minutes. Serve in small glass bowls, finished with a decorative dusting of vibrant sweet paprika on top.