Hungarian-Style Marinated Cucumbers

Preparation info
  • Makes


    • Difficulty


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

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


  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