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Paprikas Weiss’ Hungarian Cucumber Salad recipe

Hungarian Jewish food is a perfect exampleof acculturation. Take this piquant cucumber salad, which canbe made with one of the three different kinds of paprika —mild, sharp, or sweet. Taken there by the Turks who discoveredit in the New World, paprika has been cultivated in Hungary sincethe sixteenth century.

Recipe: Paprikas Weiss’ HungarianCucumber Salad

3 cucumbers
Salt to taste
1 onion
Freshly ground pepper to taste
2 tablespoons white vinegar
2 teaspoons water (about)
Fresh sweet paprika to taste

  • Peel the cucumbers and slice into verythin rounds. Sprinkle with salt and let stand for 15 minutes.Squeeze out the liquid from the cucumbers.
  • Slice the onion very thin and mix withcucumbers. Add the salt, pepper, white vinegar, and water tocover the vegetables. Sprinkle paprika generously on top.

    Yield: 6 servings (P).

    Recipe from: Jewish Cooking in Americaby Joan Nathan.

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