This is a summer staple at our house when the garden cucumber start coming in. It's originally from the Hungarian-American cookbook by the Lutheran Ladies' League, Cleveland Ohio, 1968. It's the perfect, light summer side.
- 2 medium sized cucumbers (I use 3)
- 2 tsp salt
Wash and pare cukes, slice very thin, put in a bowl and sprinkle with salt. Mix lightly and set aside for an hour.
- 3 tbsp white vinegar
- 1/2 cup water (I reverse the measurements for vinegar and water - more vinegar less water)
- 1/4 tsp pepper
- 1/2 tsp sugar
- 1/4 tsp Hungarian paprika (I'm told the type matters, but if your audience doesn't know better...)
- 2 heaping tbsp of sour cream (add 3 tbsp if using light sour cream)
Squeeze cucumber slices (I just drain them well) and discard the salty liquid.
Pour vinegar mixture over cukes and toss together.
Sprinkle a little paprika over them for color.
Options that I never bother with: add 1 clove minced garlic OR 1 small thinly sliced onion.