California Farm Hungarian Cucumber Salad

Name: California Farm Hungarian Cucumber Salad
Yield: 2 people, one cup
Cuisine: American
Ingredients: 1 fresh cucumber, sliced very very thin, 1/16th of an inch; 1 cup water; 1 Tsp seasalt; 2 hardneck garlic cloves, peeled; 1 Tsp fresh chopped dill; 1 Tbs powdered sugar; 1 Tbs lime juice

Hobby Horseman @HobbyHorseman

California, United States

I finally found out from Cookpad member Maria why Hungarian cucumber salads taste fresher than anywhere else in the world, and made her recipe. Tastes delicious. Here it is.

Hobby Horseman @HobbyHorseman

California, United States

I finally found out from Cookpad member Maria why Hungarian cucumber salads taste fresher than anywhere else in the world, and made her recipe. Tastes delicious. Here it is.

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Ingredients

Under an hour

2 people, one cup

1fresh cucumber, sliced very very thin, 1/16th of an inch
1 cupwater
1 Tspseasalt
2hardneck garlic cloves, peeled
1 Tspfresh chopped dill
1 Tbspowdered sugar
1 Tbslime juice
Equipment: mandolin slicer, plastic pint cup with lid
Cost: farm free cucumber, garlic, dill, mozambi lime, bottled lime juice 10 cents

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Steps

Under an hour

1

Slice cucumber superthin on mandolin, 1/16th of an inch. Remove cucumber juice bitterness by soaking slices in salt water, 20 minutes. Rinse salted water out, drain.
2

Add lime juice, garlic cloves, powdered sugar, dill, put lid on, shake.
3

Cool 20 minutes in fridge. Lime juice and sugar will draw out more juices from the cucumber. Once immersed, I did not add water. Garlic and dill already left their flavor on the fresh cucumber, but very slightly. I will keep half the salad in my fridge a few days longer to see how the taste develops and how long the salad stays fresh. Enjoy.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on July 21, 2024 17:59

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.