Lunch: Hungarian Cucumber Salad

After last week’s schnitzel fest I got several requests for the cucumber salad that I served with the dish. It’s one of those recipes I’ve been making since I was old enough to hold a knife, but this weekend I finally took the time to measure out the exac

Ingredients

2 large cucumbers
2 Tablespoons minced shallots
2 teaspoons chopped fresh dill
1 1/2 cups white vinegar
3/4 cup water
1 1/2 teaspoons sugar
1/2 teaspoon salt
Sour cream, for garnish
Hungarian paprika, for garnish

Instructions

Begin by slicing the cucumbers on a mandoline set to 1/8" thickness. Note: While a mandoline is best for ensuring paper thin slices, you can also just use a knife while making sure to slice the cucumber as thin as possible.
Add the cucumbers to a large bowl, then add the minced shallots, chopped fresh dill, white vinegar, water, sugar and salt. Stir to combine ingredients then cover the bowl and refrigerate it, stirring occasionally, for at least one hour prior to serving. Note: You can prepare the salad up to 24 hours in advance.
When ready to serve, use a slotted spoon to transfer the salad into serving dishes. Top with a dollop of sour cream and a dash of Hungarian paprika.

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