This creamy Hungarian cucumber salad is made with sour cream and it's packed with fresh dill! Cider vinegar adds a bit of tanginess. It's a quick and easy side dish with only 6 ingredients!
This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
This cool, creamy cucumber salad is an homage to the Hungarian version I had in Budapest. Made with sour cream, (NO mayo!) it's light and fresh and lets the flavor of the dill shine through.
We're going to pickle the cucumbers just a little before we mix it all together. This gives the cucumbers themselves some good flavor, as opposed to relying on the dressing to do that. And of course there will be LOADS of dill, as both the flavor of this salad and my Eastern European heritage demand it!
Jump to:
Creamy Hungarian cucumber salad is cool, refreshing, quick and easy!
- Made entirely with sour cream, NO mayo, for great creamy texture.
- Loads of dill - a hallmark of so many Eastern European recipes.
- Just slice the cucumbers, give them a quick pickle, then mix together. Easy peasy!
- Only 6 ingredients!
- Ready in about 30 minutes including pickling time.
- It's gluten free and vegetarian.
Ingredients you'll need
There are loads of versions of creamy Hungarian cucumber salad, as every family has their own recipe and ingredients vary by region. I've recreated the version that I ate on our trip to Hungary.
- English cucumber: We're using English cucumber because the seeds are smaller and it has a nice thin skin - no need to peel!
- Apple cider vinegar, sugar, kosher salt: To pickle the cucumbers slightly and give them loads of flavor.
- Sour cream: Full-fat, please! We want it CREAMY!
- Fresh dill: Can you ever have enough? I don't think so.
How to make creamy Hungarian cucumber salad
Step 1: Slice the cucumbers and make a pickling liquid
Use a sharp chef's knife or a mandoline to slice the cucumber thinly.
In a large mixing bowl, whisk together the cider vinegar, sugar, and salt. Add the cucumber slices and stir to coat. See tips below.
Place in the refrigerator for 30 minutes. Stir it occasionally.
Step 2: Chop the dill
Chop the dill finely.
Step 3: Assemble the salad
Add the sour cream and dill to the bowl with the cucumber slices.
Stir until all ingredients are thoroughly mixed. Taste and adjust seasoning if necessary. If you have time, pop it back in the fridge for another 30 minutes. If not, transfer to a serving bowl and top with more fresh dill.
Serving Suggestions
- A creamy cucumber salad is the perfect accompaniment to Hungarian Chicken Paprikash! I ordered them together in Budapest and it was a very satisfying combination.
- The cuisines of Slavic cultures often share flavor profiles, so pair it with my Ukranian Cabbage Rolls.
- Try it with a simple Roast Chicken.
- This is an excellent side dish for summer barbecues. Keep it in the fridge until ready to serve and it will blast you with cool, refreshing flavor!
Tips for creamy Hungarian cucumber salad
- I recommend getting in there with your hands to stir the cider vinegar mixture into the cucumber slices. This ensures that you've got all of them coated as the slices tend to stick together otherwise.
- You can absolutely use more dill if you like (I do!)
- Some versions of Hungarian cucumber salad add a dash of paprika on top. Feel free to add some if that's your jam.
FAQ
If you're using English cucumbers or Persian cucumbers, then no, you don't. Other cucumbers may have a thicker skin, so if you don't like that, you could just peel a few strips of skin going around it, or peel it all the way. It's really your personal taste.
You can make this a few hours ahead and I actually recommend doing this because it allows the flavor of the dill to really get absorbed.
Store in an airtight container in the refrigerator for up to 4 days. Stir well before serving as the sour cream and vinegar can separate.
More easy salad recipes
Try these quick and easy salads that only have a handful of ingredients!
- Peach Salad with Prosciutto, Fresh Mozzarella and Basil Vinaigrette is a solid summer favorite.
- Strawberry Arugula Salad with Basil and Mint is pretty as a picture, with those yummy, runny juices from the strawberries as the dressing. Yum.
Recipe
Creamy Hungarian Cucumber Salad
Ingredients
- 1 English cucumber
- 2 tablespoon apple cider vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon sugar
- ½ cup sour cream
- ⅓ cup chopped fresh dill
Instructions
- Place in the refrigerator for 30 minutes. Stir it occasionally.
- Chop the dill finely.
- Add the sour cream and dill to the bowl with the cucumber slices.
- Stir until all ingredients are thoroughly mixed. Taste and adjust seasoning if necessary. If you have time, pop it back in the fridge for another 30 minutes to allow the flavors to really meld together. If not, transfer to a serving bowl and top with more fresh dill.
Notes
- I recommend getting in there with your hands to stir the cider vinegar mixture into the cucumber slices. This ensures that you've got all of them coated as the slices tend to stick together otherwise.
- You can absolutely use more dill if you like (I do!)
- You can make this a few hours ahead of time, it will taste even better. Stir it up before serving.
- Store leftovers in an airtight container in the refrigerator for up to two days.
Leave a Reply