Creamy Hungarian Cucumber Salad

Creamy cucumber salad topped with fresh dill in a gray bowl.

Creamy Hungarian Cucumber Salad

Course: Salad, Side Dish

Cuisine: Hungarian

Diet: Gluten Free

Keyword: creamy cucumber salad, hungarian cucumber salad

Prep Time: 5

Cook Time: 0

Resting time: 30

Total Time: 35

Servings:

Calories: 72kcal

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!

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US Customary - Metric

Equipment

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

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 note.
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.

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Nutrition