Hungarian-Style Marinated Cucumbers

Preparation info

  • Makes


    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

I brought this recipe back from Budapest several years ago, and it’s become a favorite at my house.


  • 2 large cucumbers, preferably seedless, peeled and thinly sliced
  • teaspoons coarse (kosher) salt or sea salt
  • cup rice vinegar, or more to taste
  • 1 tablespoon cold water
  • teaspoons superfine sugar
  • 1 garlic clove, smashed
  • 2 tablespoons chopped fresh dill (optional)
  • freshly ground black pepper, to taste


    1. Layer the cucumbers and salt in a colander set over a bowl. Let the mixture stand for about 1 hour.
    2. Squeeze the cucumbers gently in the colander with your hands or the back of a spoon to extract the liquid. Place the cucumbers in a glass serving bowl. Add the vinegar, cold water, sugar, garlic, dill, and pepper, stirring to combine. Cover and refrigerate until ready to serve, draining off some of the juices as you serve the cucumbers.