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Hungarian Cucumber Salad Recipe

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This recipe for Hungarian Cucumber Salad, by , is from "THE WOODEN SPOON"...by The Sexton Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nan Sexton



+2 large seedless English cucumbers, sliced thin
+1 extra large onions, sliced thin
+1/4 cup chopped fresh dill
+3 tablespoons white vinegar
+3 tablespoons vegetable oil
+1 teaspoon salt, or to taste
+1/2 teaspoon ground black pepper, or to taste


Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.

Pour vinegar over cucumber mixture; toss to coat.

Pour oil over cucumber mixture; toss to coat.

Season with salt and black pepper.

Cook's Note:

The reason you add the vinegar first and then the oil is because if the cukes get oil on them first the vinegar will not be able to soak in properly
. This salad will also have some liquid that comes out of the onion and cucumber
. This is a good thing! Do not pour it out.

Nutrition Facts

Per Serving: 98 calories; 7 g fat; 8.9 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 393 mg sodium. Full nutrition




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