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Az uborkát meghámozzuk, levágjuk a végeit, majd minél vékonyabbra szeleteljük. Hozzáadjuk az áttört fokhagymát, megsózzuk, alaposan átkeverjük és 10 percig állni hagyjuk, míg levet ereszt. Ezután hozzáadjuk a cukrot és az ecetet is. Határozottan, de óvatosan, hogy össze ne törjük, addig keverjük, míg a cukor feloldódik.

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Mennyei Klasszikus uborkasaláta recept! Egyszerű és finom uborkasaláta recept. Ahány ház, annyi változat. Mi víz nélkül készítjük, saját levében és a tejfölt is el szoktuk hagyni. Az uborka héjával is készíthető, de mi héj nélkül szeretjük, tehát mindig meghámozzuk. Természetesen az összetevők.

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Pour the sour cream dressing over the cucumber onion mixture. Using a fork, mix cucumbers and sour cream mixture vigorously until well-combined, frothy, and foamy. Cover with plastic wrap and refrigerate for at least 2 hours. Transfer the cucumber salad to a mixing bowl, and season with additional salt and pepper, as necessary.

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Take a colander, put in a small layer of cucumbers, then sprinkle with a small amount of the salt. Continue this method until all the salt and cucumbers are used up. Cover the cucumbers with a plate inside the colander, and put a very heavy weight on top. Make sure the colander is in a large bowl, because the cucumbers will lose alot of water.

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1) Top the salad with a dollop of sour cream immediately before consumption. 2) Slice one or two green peppers and add to the cucumbers. 3) In place of vinegar, use lemon juice. Omit the water, and sprinkle the salad with 1-2 tablespoons of olive oil. 4) Vary the proportions of the individual ingredients in the dressing to your own taste, but.

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Uborkasaláta or uborka saláta, a traditional Hungarian salad, usually served as a side dish to rich dishes like goulash, is dressed with vinegar, onion, sugar, salt, paprika and sour cream. How to prepare uborkasaláta Whenever possible, this salad is best prepared with small cucumbers such as Kirby cucumbers. They are usually short and bumpy. They have a range of skin color from yellow to.

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Rinse thoroughly with water and drain well. Put the cucumbers back in the colander, weigh them down once more for about 15 minutes. Combine all the remaining ingredients with the cucumbers except the paprika, mix well. Put in a serving dish and sprinkle with some good Hungarian hot or sweet paprika. Chill for a minimum of two hours.

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Instructions. Peel the cucumbers and, using a mandolin slicer, slice both cucumbers as thinly as possible into a bowl. Add the salt and mix the cucumbers slices to lightly and evenly coat them with salt. Let sit for 15 minutes to draw out the water from the cucumbers. The cucumbers will release about ½+ cup of liquid.

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Set aside for 1 hour or until softened. Squeeze out excess liquid and place in a colander. Rinse under running water, then drain and transfer to a bowl. Combine sugar, vinegar, garlic, paprika and.

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Preparation method. Slice the cucumber wafer-thin with a slicer. Mix in the garlic and salt. Leave covered for half an hour. Then squeeze the cucumber slices. Mix vinegar with sugar, water and a pinch of pepper and add this to the uborka. Preferably let the uborkasalata rest covered in the fridge for 1 hour. Garnish with paprika and creme fraiche.

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Place the cucumbers in a bowl, sprinkle with salt and mix. Then place the bowl in the fridge for about 1.5 hours. Squeeze out the excess water. Drain the excess water from the bowl and squeeze the cucumbers well with your hands to remove and drain additional liquid. Add the rest of the ingredients to the bowl.

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Step 2. 2. Combine the sugar, vinegar, garlic powder, and water. Add the cucumbers and marinate for a few hours. To serve, sprinkle paprika on half of the salad and black pepper on the other half.

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Directions. Slice cucumbers as thin as possible, preferably using a mandolin. Salt cucumbers and let stand in bowl for 1 hour. In separate bowl, mix sour cream, vinegar, minced garlic, sugar, pepper and paprika and set aside. Cucumbers will release a lot of moisture. After an hour, take a handful of cucumbers and squeeze out as much juice as.

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Put the colander in a sink to let them drain. Let sit for 30 minutes. After the 30 minutes are up, take the cucumbers in handfuls and squeeze out as much water as possible. Do this several times. Rinse with water to wash off some salt. Press the cucumbers for another 30 minutes using the same technique as before.

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In this recipe, my daughter and I used fresh cucumbers from our garden utilizing the seasons abundance. If you like the most fresh, cooling, summery side dish (or a snack), you should try out this recipe to amaze your family with the unique flavor of uborkasaláta!

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Step 2. Place a small layer of cucumbers in a colander, then sprinkle with a small amount of the salt. Continue this method until all the salt and cucumbers are used up. Cover the cucumbers with a plate inside the colander, and put a very heavy weight on top and place over a bowl to collect the water. Let them sit for 1 hour.