Hungarian Cucumber Salad

M, E, W, P, S and N

1 cucumber
½ cup vinegar
½ cup water
Sour cream (optional)

Peel cucumber. If very seedy, cut out middle section only where the seeds are. Slice cucumber very thinly. Place slices in a bowl and sprinkle salt periodically as you layer the slices.

Cover the cucumbers with plastic wrap. Place a plate, cup or bowl on top of the plastic to press down on the cucumbers to "squeeze" the water out. Leave bowl at room temperature for at least an hour.

Cucumber slices should now be very soft and flexible and there should be some of the "juice" in the bowl. Do not discard the juice unless there is an excessive amount, which is unlikely. Add the water and vinegar and mix well. Add a small amount of sugar (about ½ tsp to start) to balance the tartness of the vinegar. Taste and adjust vinegar, water and sugar to desired taste.

Top with a dollop of sour cream and/or paprika. Serve very cold.

Reproduced courtesy of Kids with Food Allergies
Created by Lauri

M=Milk-free; E=Egg-free; W=Wheat-free; P=Peanut-free; S=Soy-free; N=Nut-free

Please review all recipe ingredients for allergens specific to your unique allergy criteria. The American Academy of Allergy, Asthma & Immunology cannot guarantee items purchased for these recipes are safe for your specific case. Use with caution.

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